INGREDIENTS
Dried Shrimp – 1 Cup (45 gm)
Dry Red Chillies – 6 to 8 Nos
Grated Coconut – 2 Cups
Ginger – 1 Inch Piece
Shallots – 5 Nos
Curry Leaves – 4 Sprigs
Tamarind – Small Gooseberry sized ball
Salt – ¾ Teaspoon
Preparation
Dry roast red chilly until it become brown. In the same pan add cleaned dry prawn, roast it well and transfer to a plate. Next add remaining ingredients together, then roast it till coconut turns golden brown, now mix all, and grind into coarse powder.
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