chilli paste(sri Lankan style)

Step 1

If the kunisso(dried shrimp)are slightly larger.

Step 2

Blitz it in a grinder into smaller pieces. avoid turning it into a fine powder.

Step 3

If you are unable to find dried shrimp then use fresh shrimp.

Step 4

first clean, devein, remove the shell and then deep fry them.

Step 5

Once this is done, add them to a grinder and blend until you have a somewhat paste-like consistency.

Step 6

Add(2-3 tablespoons of oil to ease the blending).

Step 7

Place pan over low heat and pour in the oil.

Step 8

Add the minced garlic(10-12 cloves)and fry them over low heat for 30-40 seconds or just long enough until they separate into individual pieces.

Step 9

Add the dried kunisso(100g, read above on how to substitute with fresh shrimp) into the pan and combine with the frying garlic.

Step 10

Constantly stir for an even fry while maintaining low heat.

Step 11

Stir for 3 minutes.

Step 12

Now add the red chillie flakes(100g).

Step 13

As you stir and combine the ingredients to make the chilli paste, you’ll notice the oil is absorbed and the chilli paste almost looks dry.

Step 14

Pour additional oil while stirring(1/4 cup to 1 cup)if you need to.

Step 15

Add the sugar(1/4 cup) and soy sauce(3 tbsps) and season with salt.

Step 16

You can adjust the sugar and salt taste as per your needs.

Step 17

Cook for another 2 minutes over low heat.

Step 18

Remove from stove. you may notice that the paste is less oily.

Step 19

If you prefer your chilli paste it to be oily, add extra oil. this can be 1/4 cup to 1 cup of oil.

Step 20

The results would be an oily version of the same chilli paste recipe.

Step 21

Once cool. transfer to a clean and dry glass bottle.

Step 22

For best results let it rest for a day before use.