Dry Fish Chutney - Spicy Chutney

Ingredientsfor 6 servings

• 1/4 kg Dried fish any fleshy fish
• 3 cup Coconut — grated
• 4 nos Dried red chillies (Kollamulaku)
• 1/4 tsp Pepper
• 1 pinch Fenugreek seeds (Uluva)
• 1 sprig Curry leaves
• 6 nos Baby onions (Kunjulli)
• 1 small Ginger
• Tamarind nellikka valluppam
• Salt, to taste
• Oil — for frying

Preparation

1. Step 1

   Seperate the flesh from the fish and wash thorughly in water(this is to remove the salt). Drain the water and sundry it.

2. Step 2

   Once dried, fry the fish in oil (preferably sesame oil).

3. Step 3

   The fried fish should be crunchy.

4. Step 4

   Drain the oil and once done, powder it.

5. Step 5

   In a bottom thick pan, Add Grated Coconut, Dried Red Chillies, Pepper, Fenugreek seeds & Curry leaves and cook well.

6. Step 6

   When the color of the coconut changes and all the ingredients become golden brown, stop frying and let the mixture cool in the pan.

7. Step 7

   Baby onions, Ginger, Tamarind and Salt mix coarsely (tharutharuppayi) just like sand.

8. Step 8

   Once the mix is cool, add the fish and Stir everything together thoroughly.

9. Step 9

   Store in a clean airtight container.

10. Step 10

    Be careful to avoid wet spoon as wetness can spoil the mix.