Dried prawns cooked in a thick coconut curry — the preserved seafood preparation of Goan kitchens using the sun-dried prawns that extend the fishing season inland.
Ingredients
1/2 cup dried prawns (sungta/dried shrimp — available at Indian and Asian stores; the small semi-dried shrimp provide intense umami)
For coconut curry:
1 cup freshly grated coconut
4 dried red chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp turmeric
3 garlic cloves
1 marble-sized ball tamarind
1 medium onion — finely sliced
2 tbsp oil
Salt
Method
Rinse dried prawns briefly in water. Drain. They do not need soaking.
Blend grated coconut, red chillies, coriander seeds, cumin, turmeric and garlic with 1/3 cup water into a very smooth paste.
Extract juice from soaked tamarind.
Heat 2 tbsp oil. Add finely sliced onion.
Cook on medium 6 minutes until softened.
Add the coconut paste. Add tamarind juice.
Add 1/2 cup water. Bring to a simmer.
Add dried prawns. Stir.
Simmer on medium for 12 to 15 minutes — the dried prawns will rehydrate and plump in the curry, releasing their intense flavour.
Season with salt. The samarachi kodi has a pronounced umami depth from the dried prawns.