Dried Shrimp in a Roasted Coconut Sauce / Unakka ChemmenTheeyal

        Back in India, fish is a staple food at home, may be in a curry , fried and like a thoran ( a dry coconut based side dish ). So missing your favorite food is out of question , and more than that you have your food made by a expert chef " The Mom ". When at home i used to a vegetarian most of the times and always felt happy eating Rice and Curd, and i was kind of proud inside when someone stated about me "she loves rice and curd " . Its now i realize how much i miss for some  spicy fish foods that mom made.

Here sometimes i get so nostalgic and my tounge just want to taste those aunthentic curries without any delay. I may not have fresh fish in store for me all the time but , lucky me !!!  i store a pack of dried shrimp / prawns in my  freezer and within minutes i stir up my Kerala Style Curries, an just indulge.
As hubby dear isn't a good fan of dried fish food, i make it while he's at office and again, lucky me; i have little cuppy cake as my partner in crime ! she lovess any thing made with dried shrimp, i have not posted many recipes with it, but surely have one - Dried Shrimp Roast.

Dried Shrimp in a Roasted Coconut Sauce /  Unakka ChemmenTheeyal


1/4 cup Dried Shrimp / Prawns ( Unakka Chemmen Theeyal )
6 -7 Shallots ( diced )
1 tsp Tamarind pulp ( dissolved in 1 cup water )
1/4 tsp Turmeric
Salt to Taste
Curry Leaves

To roast& ground

1/2 cup Grated Coconut
1/2 tbsp Coriander powder
1 tsp Red Chili powder
4 Pepper Corns

To temper

1/2 tsp Mustard seeds
2 -3 Dry Chili
Curry Leaves


Soak the dried prawn in water for 10 - 15 mins , clean it and set aside.
Dry roast Coconut until golden brown on medium heat, now add in coriander pwdr and chili powder and pepper, roast again until dark brown. Cool it and grind it using little water to a fine paste.
Heat oil in a pan and saute shallots for a sec, add in the washed prawns , tamarind water, turmeric, and cook until the shallots and shrimp turn tender.
Add in the ground paste and cook, let it simmer on a medium heat for 5 -6 mins.
Once done, set it aside.
Heat oil in a pan, splutter mustard, red chilies, curry leaves and add it to the curry.
Serve hot with rice.


  1. delicious presentation and flavours

  2. oh... enganeyulla naadan vibhavangal always tastes so good... drooling...

    1. yes dear, vallapozhum ethoke kazhichale eniku samdhanam aaku :)


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