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Main Course

Dry Fish Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

7-8 piece Salt fish any small type/dry shark
4 nos Shallots (Kunjulli)
1 cup Coconut — grated
1 tsp Ginger chopped finely
3 nos Green chillies — chopped
2 tsp Tamarind juice
5 nos Curry leaves
Salt, to taste
3-4 tbsp Oil

Preparation

Step 1
For preparing dry fish chutney, clean the fish and soak in water for 10 minutes. Then drain the water.
Step 2
Warm the oil in a pan and fry the fish until all sides are golden brown. It need not get crispy.
Step 3
Get the fish out of the pan and set aside.
Step 4
Once the fish is cool, smash it slightly with a fork.
Step 5
Get a mixer grinder, add the fried fish, shallots, grated coconut, ginger, green chillies, tamarind juice, curry leaves and salt.
Step 6
Give about 4-5 turns. By that time, it should have just ground enough (The chutney should not be smooth. It should be coarse).
Step 7
Gather the chutney from the mixer and form a soft ball.
Step 8
Dry fish chutney is ready. Serve fresh as a side dish with rice.
Step 9
Tip: 1)While soaking dry fish, put a few bits of paper in the water. It will absorb the salt content of the fish.
Step 10
Also be very careful while adding salt in chutney as the fish is already very salty.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Dry Fish Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

7-8 piece Salt fish any small type/dry shark
4 nos Shallots (Kunjulli)
1 cup Coconut — grated
1 tsp Ginger chopped finely
3 nos Green chillies — chopped
2 tsp Tamarind juice
5 nos Curry leaves
Salt, to taste
3-4 tbsp Oil

Preparation

Step 1
For preparing dry fish chutney, clean the fish and soak in water for 10 minutes. Then drain the water.
Step 2
Warm the oil in a pan and fry the fish until all sides are golden brown. It need not get crispy.
Step 3
Get the fish out of the pan and set aside.
Step 4
Once the fish is cool, smash it slightly with a fork.
Step 5
Get a mixer grinder, add the fried fish, shallots, grated coconut, ginger, green chillies, tamarind juice, curry leaves and salt.
Step 6
Give about 4-5 turns. By that time, it should have just ground enough (The chutney should not be smooth. It should be coarse).
Step 7
Gather the chutney from the mixer and form a soft ball.
Step 8
Dry fish chutney is ready. Serve fresh as a side dish with rice.
Step 9
Tip: 1)While soaking dry fish, put a few bits of paper in the water. It will absorb the salt content of the fish.
Step 10
Also be very careful while adding salt in chutney as the fish is already very salty.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.