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.
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthyServings5
Ingredients
Dry fish 1#
Coconut 1/2 ea
Kodam puli (gamboge) 4ea
Greend chilli cut 5ea
Turmeric 1tsp
Coriender powder 3tsp
Chilli powder 3tsp
Potato (dice or matchstick pieces) 1ea
Coconut Oil or veg oil 5tsp
Salt tt
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.
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
Comments: 4 |
Add a Comment
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
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 says :
You got it right, it is great to know that you are aware of the alternatives.
Posted on: 28 August 2008 - 4:53pm
