Monday, September 25, 2017

Dry fish curry

 

Ingredients:

Dry fish 200 Gms
Onions 1 large
Curry powder - roasted 1 tablespoons
Green chillies 2
Tomato 1 medium
Milk or coconut milk 1 cups
Salt to taste

Method:

Remove skin if you can or try to remove scales, clean the fish and cut into medium sized pieces.

Dice onions and cut green chillies lengthwise into two and slice tomato.

In a pan, add dry fish pieces, curry powder, onions, green chillies, tomato slices and salt. (Remember the dry fish has salt in it so this curry will need less salt)

Add 1 cup water and cook in low fire. When the tomato pieces are soft, add the milk and simmer until gravy is thick.

Serve with: rice

Variation:

1) Add potato instead of tomato.

2) Paththia curry: Add charakku powder and ground garlic paste instead of curry powder and cook. This dish is normally given to nursing mothers as this gives all the goodness of spices and salt during their lactation period.

 

Dry fish Fried

 

Ingredients:

Dry fish - salted 200 Gms
Onions 1 large
Crushed dry chillies 1teaspoons
Turmeric powder ½ teaspoons
Curry leaves 6
Salt to taste
Oil 2 tablespoons

Method:

Dice onions and shallow fry in oil until onions are golden and soft.

Remove skin on the dry fish if you can or try to remove scales and clean the fish. Cut into ¾ inch cubes.

In a dish mix the dry fish pieces with crushed chillies, turmeric powder, and little salt and smear the chilli paste all over the pieces. Generally you will not need salt but take care not to add too much.

In little oil, in low heat, shallow fry this fish pieces for three minutes or until chilli flavour has disappeared.

Add the onions and curry leaves and fry until onions are crispy.

Drain and remove all from oil.

Serve with: Rice or as an appetizer