Dry fish curry Recipe

A dry fish curry, prominent towards the southern regions of India, (kerala). It has different variations depending on the region. This i presume would be one of the easiest methods that would work great for working class people and families that are on the go.
Dry fish curry picture

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthyServings5
CuisineCourse
TasteFeel
Main IngredientInterest Group

Recipe Story

Fish is abundant in India. It is a staple diet of the people of Keral which is a state to the southern part of India. This is a state that is rich in greenery and has a high litracy rate. Here fish is preserved in different ways, by salt curing, sun dried are a few of the techniques used by its inhabitants to preserve their catch. Kerala fish curry is truly exceptional with taste and the method of preperation. The recipe and the method that i am going to show here is not time consuming and also has a levage to alternations to the process.

Ingredients

 Dry fish1
 Coconut1⁄2
 Kodam puli4 (gamboge)
 Green chilli5 , chopped
 Turmeric1 Teaspoon
 Coriander powder3 Teaspoon
 Chilli powder3 Teaspoon
 Potato1 , diced or slice in long thin strips
 Coconut oil5 Teaspoon
 Salt To Taste

Directions

1. Wash the dry fish and keep aside
2. Boil the kodam puli in 1/2 cup water to extact the juices for about 5 mintues.
3. In a pan add the dry fish, coconut,coriender powder, chillipowder, green chilli and tumeric and the kodampuli with the juices, potato and salt (if it is salted fish please avoid salt)with the oil.
4. Close with a lid and let cook on low heat for about 15 minutes.

You must be wondering, why do i have to put everything together and cook, but trust me on this it is a experience that you are going to enjoy.
There can be a few variations done to the process. If you are unsure of what kodam puli is, it can be substituted with un-ripe mango. Another variation can be adding plantain jardiniere (finger cut) that can be added instead of the potato or also along with the potato in equal proportion.

Comments

Anonymous

Abey says :

There are many kind of dry fishes and they have different sort of taste. So it is better to indicate a specific dry fish.
Posted on: 22 September 2011 - 6:28am
Kamala Raveendran profile page

Kamala Raveendran says :

when i see this i feel appetite
Posted on: 8 September 2010 - 9:24pm
shantihhh profile page

shantihhh says :

This recipe sounds wonderful! If the Kerela Kodam puli isn't available regular tamarind should be OK I think? Shanti/Mary-Anne
Posted on: 27 August 2008 - 7:12pm
sujithgangadharan profile page

sujithgangadharan says :

You got it right, it is great to know that you are aware of the alternatives.
Posted on: 28 August 2008 - 4:53pm
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