Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste.] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Source: Wikipedia

Dried Shrimp and Lady Finger Curry with Sola (Dried mango)

Ingredients

• 1 Cup Dry Prawns (Before cleaning)
• 20 to 25 Lady Fingers
• 8 flakes dried mango (Sola)
• 1 small onion, sliced
• 1/2 tsp. Salt or to taste
• 2 tbsp. coconut oil

Grind to a paste

• 4 red Kashmiri chilies
• 6 small round chilies (from Goa)
• 3 tbsp. coconut powder
• 1 tbsp. coriander seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. pepper corns
• 1/4 tsp. turmeric powder
• 4 flakes garlic
• 1 small onion
• 4 to 5 flakes tamarind (small ball)

Roast prawns gently on medium low flame till aromatic and crisp. Becpmes easier to clean when crisp, the heads etc. fall off easily. Leave aside to cool. Prepare the masala ingredients and grind to a smooth paste using some water.

Wash the lady fingers and drain. Cut off the heads and tails and cut each slantwise into 2 to 3 pieces depending on the length of the lady finger. Cutting slantwise gives you a better view of the inside of the lady ifnger which can be sometimes infested with worms.

When the prawns are cool, clean them by removing the head, tail and legs and immerse in water for 10 minutes to soften. Soak the mango sola in water in a cup till required.

Slice the onion and fryin 2 tbsp. oil till light brown. Squeeze out the water (discard the waer) from the prawns and add to the onion. Remove the dried mango from the water (reserve the water) and add to the prawns and saute for 2 minutes. Add the masala paste, sufficient water for the curry, salt and bring to a boil. Then add the lady fingers, adjust the consisency of the curry and cook 10 minutes. Reduce flame when it starts boiling. After 10 minutes check if the vegetable is cooked, if not simmer further 5 minutes. Remove from eat when curry appears glossy and fat surfaces. Serve hot with rice for a delicious, nutritious and satisfying meal.