Dried Small Prawns with Coconut

Also known in local Mumbai cirlces as Dry Kardi Fugath (sukiyaki Kardichi Fugath ..sukath). This light and mild side dish is enjoyed by the local fisher folk. Relished alone, with rice bread or as an aforementioned side, this dish is delicacy.

In N.America, these dried prawns can be found in local Chinese stores available in packets of 75-100gms.
So without firther adieu, let proceed to make this naturally salty/tangy delicacy.

Ingredients
75gms dried Kardi (fine dried prawns)
1 large onion sliced fine
1 tsp black pepper powder
1/2 small coconut scraped (4 tbsp desiccated coconut)
Salt to taste
1/4 cup water
Oil for cooking

Method
1. Soak dry Kardi in water for 25-30mins
2. Heat oil in pan. Add the sliced onions to the pan and fry for about 3-4 mins
3. Now add the soaked Kardi to the onions and continue frying
4. Now add the black pepper, scraped coconut, and water
5. Add salt to tatse
6. Cook on a slow flame until the water evaporates and Kardi is cooked.

Options: I find, a dash of lemon juice adds a notch of flavor to it. Also if you feel the need to raise the level of spice, then chop a chilli add it to the final mix , just before taking it off the flame.

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