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Main Course

Dried Fish Curry

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

500 g Dried fish cleaned and washed, small variety
20 nos Shallots — cut into small pieces, kunjulli
8 - Green chillies slit into two
2 sprig Curry leaves
1/2 cup Coconut — grated
Raw mango depending on sourness
2 tsp Coconut oil
1/2 tsp Chilly powder
Turmeric powder A pinch
Salt, to taste

Preparation

Step 1
Grind the coconut with 1 - 2 shallots into a fine paste.
Step 2
Cook the dried fish with green chillies, shallots, salt, turmeric powder and chilly powder, till half done.
Step 3
Cut the raw mango into thin slices and add it to the fish.
Step 4
Cook well, till the fish is done.
Step 5
Add the coconut paste and cook, till the raw smell goes.
Step 6
Switch off the stove.
Step 7
Add coconut oil and curry leaves and keep it closed for about 2 minutes.
Step 8
Can prepare sardine or mackerel in the same way, but need to increase the quantity of ingredients.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Dried Fish Curry

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

500 g Dried fish cleaned and washed, small variety
20 nos Shallots — cut into small pieces, kunjulli
8 - Green chillies slit into two
2 sprig Curry leaves
1/2 cup Coconut — grated
Raw mango depending on sourness
2 tsp Coconut oil
1/2 tsp Chilly powder
Turmeric powder A pinch
Salt, to taste

Preparation

Step 1
Grind the coconut with 1 - 2 shallots into a fine paste.
Step 2
Cook the dried fish with green chillies, shallots, salt, turmeric powder and chilly powder, till half done.
Step 3
Cut the raw mango into thin slices and add it to the fish.
Step 4
Cook well, till the fish is done.
Step 5
Add the coconut paste and cook, till the raw smell goes.
Step 6
Switch off the stove.
Step 7
Add coconut oil and curry leaves and keep it closed for about 2 minutes.
Step 8
Can prepare sardine or mackerel in the same way, but need to increase the quantity of ingredients.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.