Whenever it rains, it reminds me of an interesting dish that we reserve just for the monsoons. Somehow it doesn’t taste as good in any other weather. The dish involves dried prawns and coconut, which is almost compulsory in Mangalorean cuisine.
Why do we make this dish in the monsoon? Because monsoon isn’t a good time to buy fresh fish and true blue Mangaloreans would die without fish in their diet.
So, here is a recipe which ensures you have fish in your food, come rain or shine:
Ingredients:
½ a grated coconut
3 red madras chillies
10 gms tamarind
A pinch of turmeric powder
20 gms dry prawns (you can find it in most local fish markets, pick the really tiny variety – prawns and not shrimp)
Salt to taste
½ tsp coconut oil
Method:
- Roast the dry prawns on a pan with coconut oil.
- Roast chillies on an open fire.
- Mix these with grated coconut evenly.
- To this add the tamarind, turmeric and salt.
- Use your hand to mix this so you are almost kneading the tamarind into the mixture so the chutney turns tangy to taste.
- When the dried, roasted chillies almost turn into a fine powder that’s when you are done.
- Serve with boiled rice kanji and pickle.
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Image used for representational purpose only
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