Sukhi Sungte Chi Kadi
(Dried Prawn Curry)

Ingredients:

100 gm dry prawns
10 gm Kashmiri chillies
2 tsp coriander seeds
1/2 fresh grated coconut
5 gm black peppercorns
2 onions
10 gm tamarind pulp
2 gm red chilli powder
2 gm turmeric powder
1 drumstick
1 lime slice (for garnish)
Salt to taste
15 ml oil

Procedure:
Soak and wash the prawns in chilled water. Drain and keep aside.

Make a fine paste of Kashmiri chillies, coriander seeds, peppercorns and coconut.

Heat oil in a pan, add in the chopped onions, chilli powder, turmeric and drumstick, and lightly saute for some time. Add in 1 cup of water and bring to a boil.

Add the masala and the prawns. Adjust the seasoning and add the tamarind pulp. Garnish with lime slice.

Bombil Chi Kadi

Ingredients:

100 gm dried Bombay Duck
2 onions
1 tomato
3 green chillies
1/2 bunch fresh coriander
50 gm grated coconut
Salt to taste
Juice of 1 lime
10 ml oil

Procedure:
Make a fine paste of coriander and coconut. Wash the bombil. Heat oil, add chopped onions, tomatoes, slit chillies and saute for a while. Add the fish and a little water. Cook till the fish is done, add in the ground paste. Check for seasoning, finish off with lime juice.

Galmeche Kismoot
(Dried Small Prawns)

Ingredients:

100 gm dried prawns
1 onion
3 gm chilli powder
2 gm turmeric powder
10 ml tamarind pulp
1/2 grated coconut
Salt to taste
10 ml oil

Procedure:
Wash the prawns and drain well. Heat oil in a pan, add chopped onions and the powder masala. Cook for a while, then add the prawns, tamarind pulp and lastly the grated coconut. Cook till almost dry, check for seasoning.