Dry fish curry
|Kodam puli||4 (gamboge)|
|Green chilli||5 , chopped|
|Coriander powder||3 Teaspoon|
|Chilli powder||3 Teaspoon|
|Potato||1 , diced or slice in long thin strips|
|Coconut oil||5 Teaspoon|
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.