INGREDIENTS:
- Dried baby shrimp - 500 gm
- Grated coconut - 1/2 cup
- Fenugreek powder - 1/2 teaspoon
- Turmeric - 1/4 teaspoon
- Bishop's weed - a pinch
- Onion - 1 teaspoon
- Coriander powder - 1/2 tablespoon
- Chili powder - 2 teaspoon
- Green chili - 1
- Salt to taste
- Tamarind pulp - 1/2 cup
- Water - 1/4 cup
- Coconut oil - 1 tsp (optional)
- Curry leaves - 5
PREPARATION:
- Soak the dried baby shrimp in a bowl for 15 minutes.
- Wash 3 to 4 times so that the fine sand if any will be removed.
- Put the cleaned fish in a pan. Grind the coconut, coriander powder, chili powder, fenugreek powder, Bishop's weed, onion into a coarse paste.
- Pour over the cleaned fish. Add the tamarind pulp and salt to taste. Mix well.
- Slit the green chili into half and drop in the pan.
- Keep the pan on the stove and bring it to a boil. Reduce the flame and cook the fish in medium heat until the water dries up.
- Stir well. Add coconut oil. Mix well and turn off the flame. Garnish with curry leaves.
