- Dry shrimp - 1 cup
- Beerakai/Peechinga - 2 medium sized skin scraped and cut into small pieces
- Tomatoes - 2 chopped
- Onion - 1 small chopped
- Shallots - 3 sliced thin
- Green chillies - 5 slit
- Grated coconut - 1/2 cup
- Turmeric powder - 1/2 tsp
- Salt - to taste
- Mustard seeds - 1/2 tsp
- Oil - 3 tbsp
- Chilly powder - 1 tsp
- Vinegar - 1 tsp
- Curry leaves - 2 springs
To prepare the dry shrimp
Remove the head and wash the smrimp few times in water, this helps remove any sand particles in it.
Drain the water and keep aside.
Heat a pan and add in the shrimp and dry roast until the water is gone and the shrimp are almost dry.
Add in 1.5 tbsp of oil, vinegar, chilly powder and salt to taste and stir fry the shrimp for 5 minutes until it is fried.Remove from heat and keep aside.
Keep 1 tbsp of the fried shrimp aside for garnish and crush the rest of them (in a food processor or with a stone stone into a coarse mixture).
Grind the grated coconut with the turmeric and 1/2 cup water to a smooth paste.
Add the beerakai, chopped onions,slit green chillies,tomatoes salt to taste and crushed shrimp to a pan and add 1/2 cup water and cook until the vegetable is soft.
Add in the ground coconut paste and stir well.
Simmer on low flame until it is warmed well, turn of the flame and keep covered.
Heat 1.5 tbsp oil in a pan and splutter the mustard seeds, add in the sliced shallots and curry leaves and fry until golder brown.
Pour this into the curry and stir well. Garnish with the whole fried shrimp that you saved.
Let it sit for 30 minutes for the flavors to blend.
If tomatoes are not sour enough you can add some vinegar to taste.