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Dry Fish Curry

sujithgangadharan's picture
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.
Ingredients
  Dry fish 1
  Coconut 1⁄2
  Kodam puli 4 (gamboge)
  Green chilli 5 , chopped
  Turmeric 1 Teaspoon
  Coriander powder 3 Teaspoon
  Chilli powder 3 Teaspoon
  Potato 1 , diced or slice in long thin strips
  Coconut oil 5 Teaspoon
  Salt To Taste
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Spicy
Feel: 
Rich
Dish: 
Dry Curry
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
5
Story
Fish is abundant in India. It is a staple diet of the people of Keral which is a state to the southern part of India. This is a state that is rich in greenery and has a high litracy rate. Here fish is preserved in different ways, by salt curing, sun dried are a few of the techniques used by its inhabitants to preserve their catch. Kerala fish curry is truly exceptional with taste and the method of preperation. The recipe and the method that i am going to show here is not time consuming and also has a levage to alternations to the process.

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4 Comments

shantihhh's picture
This recipe sounds wonderful! If the Kerela Kodam puli isn't available regular tamarind should be OK I think? Shanti/Mary-Anne
sujithgangadharan's picture
You got it right, it is great to know that you are aware of the alternatives.
Kamala.Raveendran's picture
when i see this i feel appetite
Abey's picture
There are many kind of dry fishes and they have different sort of taste. So it is better to indicate a specific dry fish.