Dry fish curry recipe – Thenga arracha unakkameen curry2013-05-16
- Yield : 250 gm
- Servings : 5nos
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Fish curry is every ones favorites There are many varieties of dried fish available in the markets. This dish is truly authentic and traditional to Kerala. In Kerala most house holds do this trick to remove excess salt from dry fish. Normally they soak news paper pieces along with dry fish and water as they absorb the salt.
Dry fish can be used to prepare different types of pickles, curries, stir fries using raw mango, also combined with various vegetables too. Dry fish curry is loved by most of the Keralites. It can be made of any dry fish in grinded coconut and row banana. Fish and coconut are integral to Kerala cuisine and this dish is a happy combo of the two. Dried fish are stinky, but taste great.
Try to make this recipe!
- Dry Fish/Unaka Meen - 200 gms
- Turmeric powder - 3/4 tsp
- Green chilies - 4 nos
- Red chilly powder - 1 1/2 tsp
- Shallots - 5 nos
- Chopped ginger ~ 1 1/2 tsp
- Curry leaves - 2 strig
- Grated coconut - 1 1/2 cups
- Cumin seeds - 1 tsp
- Gambooge (kudapuli )- 3 pieces
- Row banana - 2 nos cut in to small pieces
- Salt to taste
- Water - 2 cups
- Coconut oil - 3 tsp
Soak the dry fish in warm water for 30 minutes to wash off excess salt.
Grind the coconut, shallots and cumin seeds to a fine paste.
Add the dry fish to the manchatti/earthen ware or any pan and add ginger, green chilies, turmeric powder,chilly powder,gambooge, few curry leaves, water and chopped banana pieces.
Cover and cook till fish and banana pieces are just soft for 10 minutes.
Add the ground coconut paste and stir gently to mix well. Then the gravy starts to boil simmer the heat to medium and cook it for few more minutes say five-seven minutes.
Heat a pan add coconut oil, sliced shallots and curry leaves. Pour this to the fish curry.
Serve hot with rice.
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