Dried prawn chammanthi

½ cup dried prawns; 1 cup grated coconut; 2 dried red chillies; 2 shallots; a small piece of tamarind; curry leaves.

1. Clean the prawns as directed on the pack. Toast them in a dry pan over gentle heat until cooked through and fragrant.
2. Briefly toast the chillies and curry leaves. Let everything cool slightly.
3. Pulse with coconut, shallots and tamarind into a coarse mixture. Taste before adding salt. Serve freshly prepared with rice.