Unakka Chemmeen Mulakkittathu

This post just happened out of the blue on a lazy morning while we were casually watching TV and came across this cookery show " Taste of Kerala " in which the host travels to different homes trying out some locale specialty. Just looking at this recipe we were drooling so much that our trial happened the same afternoon. Though this recipe is very spicy, it brings a blissful worth in every spoon.

Prep time: Approx 20 mins
Ingredients

Dried shrimp/ Onakka Chemmeen : 1 cup
Pearl onions/Shallots (finely sliced or crushed): 3/4 cup
Dried red chillies (crushed): 20 or 1/3 cup
Garlic: 2 pods
Curry leaves: plenty
Coconut oil: 3-4 tablespoons

* We bought the dried baby shrimp which is commonly available at the Asian food store.

* If you are using slightly bigger shrimp, its recommended to remove the head and tail. But if you do the same with the baby ones, there will be nothing left to eat.

* Instead of crushing dried red chillies, you could alternatively use chilli flakes.
* Also be careful while adding salt since these dried shrimp are already very salted.
* We know the smell while frying these dried shrimp can taunt you, but trust us its absolutely worth all the discomfort. So another tip is to open the windows and doors before you start to make this.

Take a deep pan, preferably a chatti (earthen pot) and heat 2 tablespoons of coconut oil on a medium flame. Add the dried shrimp and saute until its roasted well (almost golden). Remove it from the chatti and keep aside. In the same chatti pour the remaining oil and fry the crushed garlic and sliced shallots well. Add the curry leaves. Sprinkle a pinch of salt and saute well until the onions start to get translucent. Now add the crushed chillies and saute well. Excuse all the coughing & sneezing with the chilli flakes. Finally, add the fried shrimp to this mixture and keep sauteing continuously for about 10 mins until all the flavors incorporate well.

Serve it hot with steaming rice or kanji (rice porridge). Or like the host suggested its a great accompaniment for a "thanni party".