Unakkameen Chikkiyathu (No Oil Recipe) – ഉണക്കമീൻ ചിക്കിയത്2017-10-24
- Yield : 300 gm
- Servings : 4
- Prep Time : 15m
- Cook Time : 1m
- Ready In : 30m
Unakkameen Chikkiyathu (No Oil Recipe) – ഉണക്കമീൻ ചിക്കിയത്
Unakka meen chikkiyathu is a traditional item of South India. It is a super fast curry that can be made in minutes. However, if you don’t like fish smell it’s going to be a tough time for you as the whole house will smell fish. But everything can be compensated with the taste.
Points to be noted to make this recipe tasty:
1) The recipe is traditionally made on wooden flames with a clay pot (MaanChatti). Here, I have done this on stove top with a clay pot.
2) This recipe has to be done in 2 steps. First step is to fry fish and coconut. Second step is to fry shallots, chilli and curry leaves, and then mix fried fish & coconut to step 2 ingredients.
3) No oil is required for this recipe. Optionally, you can add 1 tablespoon of fresh coconut oil after switching off the flame, for seasoning. Here I have added oil for seasoning.
- Dry Fish (Chooda/Anchovy) - 250 gms (Soak dry fish in water for half an hour to remove excess salt. Drain and squeeze the water.)
- Fresh grated coconut - 1/2 cup (If dry fish is 1 cup, coconut should be half cup of same size. Fish and coconut should be in 2:1 ratio.)
- Crushed Shallots - 1/4 Cup (If dry fish is 1 cup, crushed shallots should be quarter cup of same size)
- Red Chilly powder - 1/2 tbsp
- Crushed red dry chilly - 1 1/2 tbsp (Add more as per your liking)
- Curry leaves - a few
- Salt to taste
Heat a clay pot and fry the fish until all the water from the fish disappears. (Do not add any oil). Then add grated coconut into the dry fish and stir fry until the coconut turns golden brown.
Move this mixture to a plate.
Then add shallots to the same clay pot and stir until the shallots become translucent. Then add chilli powder, crushed chilli, curry leaves and dry fry this until the mixture turns dark brown. Note: This step has to be done on a low flame and the mixture should be stirred continuously to prevent the masala from burning.
Once the shallot mixture turns brown, add the fried fish and coconut to it and mix well. Adjust salt. Since dry fish is already salty, be careful when adding extra salt.
Serve hot with palakkadan matta rice (Kerala mootta rice)
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