Dried Prawns / Unakka Chemmeen Vevichathu

Ingredients needed for the  Unakka Chemmeen Vevichathu
2 cups of dry prawns cooked in 2 cups of water,
1/2 tbsp coconut oil
10 or more dry chillies to taste,
1/2 tbsp coriander seeds
1/4 tsp pepper corns
1/8 tsp fenu greek seeds
1/8 tsp mustard seeds
1/4 tsp turmeric powder,
2 tbsp red onions sliced 
handful  curry leaves,
2 cups of water,
4 pieces of fish tamarind (kudampuly),
1/2 tsp ginger sliced,
1/2 tsp garlic sliced,
1/4 to 1/2 cup coconut cut into thin chips,
1/4 cup liquid remaining from boiling prawns,
Salt to taste

How to prepare Unakka Chemmeen Vevichathu with Coconut?
Heat 2 tsp oil in a Kadai or a non stick pan.
Roast dry-chillies, coriander, pepper, fenugreek seeds, mustard to a golden colour. Then grind to a smooth paste with turmeric powder. Keep aside.
 Heat 2 tbsps of oil and splutter mustard. When it splutters add onion and curry leaves and saute till the onions turn colour and transparent.
Add the ground paste and stir well till it is browned  and then pour the 2 cups of water.
As the mix starts boiling add the remaining ingredients, like Kudam Puli, garlic, ginger, chopped coconut pieces etc and the cooked prawns.
Mix in the remaining liquid  you got after cooking the prawns.
Cover the pan and cook till the gravy gets thick.
Serve with hot steaming plain rice as a side dish.