Coconut and Dried Shrimp Mallung
Mallung may be translated as 'mixed up' or 'tossed together'. The consistency should be dry and the flavors strong, as their place in the meal is as an accompaniment. Coconut is a favorite main ingredient for these small dishes, with strong-flavored ingredients added--in this case, the tiny, transparent dried shrimps about the size and shape of a fingernail paring.
Serves 6.
Ingredients
150 g/5 oz/2 cups freshly grated
or desiccated coconut
2 medium onions, finely chopped
3 tablespoons sliced fresh chillies
1/2 teaspoon fenugreek seeds
1 1/2 teaspoons salt
1 teaspoon ground turmeric
5 tablespoons dried shrimps
6 tablespoons water
3 tablespoons lime or lemon juice
Directions
If using desiccated coconut, sprinkle with a little extra water and moisten by rubbing lightly with the fingers. Put all the ingredients except lemon juice and coconut into a saucepan and cook, covered, until coconut absorbs all the liquid. Taste and add more salt and lime juice if needed. Serve with rice and curries.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)