This recipe is for Madhavi who commented that she wanted dry shrimp/ prawn gravy recipe. Beware my non-vegetarians friends that this recipe might suit your palates since its an acquired taste but those who like it , they crave for it .
People along the coastal part of India dry different varieties of fish so that they can last longer. In the process of drying and ? curing the fish gets a pungent smell which can be hard to stand. My mom makes dry fish curries and dried shrimps called “sodey” in my native language is one of my favorites. I found dried shrimps in one of the local South-east asian grocery stores and decided to try it out.
1 packet of dried shrimps ( roughly about 1 1/ cup) ,
1 large onion,
1 tomato( optional),
2-3 cloves of garlic,
1 tsp ginger-garlic paste,
1 tsp chilli powder,
1/4 tsp turmeric powder,
1 1/2 tsp tamarind pulp.
Salt to taste.
Break the shrimps in to halves and put them in luke warm water for a while so that they become soft. Wash them and keep them aside. Heat up the oil and add crushed garlic. Once the garlic turns brown add the chopped onion and saute well. When the onions turn translucent add the ginger-garlic paste and fry them well till them start turning brown. Add the chopped tomato and saute a bit more. Then add the dried shrimps and saute over a high flame initally. This will reduce the pungent smell. Then add the chilli podwer, turmeric powder and salt. Add some water depending on the consistency of the gravy and tamarind pulp. Cook the shrimps with a lid over a medium flame. This particular dish should have a good balance of spicy and tangy flavour. Once the shrimps are cooked, garnish with fresh coriander and its ready to serve.
It can be served with Rotis ( whole wheat bread) or Rice. I feel it goes best with Bhakris ( bread made of different kinds of flours) and thats how I had it for my dinner.