BC's Dry Fish

Dry Shrimp Curry with Mango

BC

INGREDIENTS:

For paste:

½ of fresh coconut grated
5-6 kashmiri chilies
1.5 t/s coriander seed
1 t/s cumin seed
4-5 garlic cloves
1 /2 medium sized onion
1 t/s turmeric powder
2 tbsp water
1 tbsp oil

For Curry:

150 gm of dry shrimp washed and sieved with mesh strainer
1 tbsp coconut oil
½ onion chopped finely
2 cups water
2-3 green chilies slit lengthwise
1 potato chopped, peeled and immeresed in salt water for 5 min
salt as per taste
1 raw mango with seed chopped into big sizes
few chopped coriander leaves

 

METHOD OF PREPARATION:

1. Combine all the ingredients for the paste into a grinder with little water. Grind into a coarse paste later add water and grind until smooth mixture is formed.
2. Take a vessel add oil once hot add chopped onion. Saute until onion changes color.
3. Add the paste and saute for 2-3 mins on low flame.
4. Now add dry shrimps, slit green chilies, chopped potatoes, raw mangoes and water. You could cover the vessel half way on low heat.
5. Allow to simmer until potatoes are cooked.
6. Lastly add salt and coriander leaves. Cook for 3-4 mins without lid.
7. Serve the Dry Shrimp Curry with Mango Recipe with rice or pao and fry fish