This is a chutney made by adding coconut to sun-dried fish that has been fried and ground. Chop coconut into small pieces and roast them over hot coals. In the same way, roast dried chilies as well. Grind together shallots, ginger, curry leaves and vaalanpuli (a type of tamarind) and mix it with the powdered fish to get your unakkammeen thenga chutney. Salt need not be added as the dried fish is usually quite salty.