Dried fish curry recipe

Oct 08, 2015
By Mary Anthony
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DRIED FISH GRAVY / KARUVADU KOLAMBU

INGREDIENTS

Dried fish – 10 pieces
Drumstick – few pieces
Brinjal chopped – 1
Onion – 1 chopped
Tomatoes – 1 chopped
Garlic – 4 cloves
Oil – 2 or 3 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Curry leaves – 1 sprig
Chilli powder – 11/2 tsp [as per taste]
Turmeric pwdr – ½ tsp
Coriander pwdr – 3 tsp
Cumin seed – 1/2 tsp
Freshly grated coconut – 1/2 cup
Tamarind juice – 1 cup [as per the sourness you want]
Salt as per taste

NOTE – we can make this gravy without coconut also .

PREPARATION

Take a lemon size tamarind and soak it in 1 cup hot water. Mash it well and squeeze the juice.
Clean and soak the dried fish in hot water for 10 mins. Remove the scales and other impurities .Wash it well. Drain and keep it aside. This also helps in removing the excess salt.
Make a fine paste of coconut and jeera.

METHOD

Heat oil in a pan.

Add mustard + fenugreek seeds, let it splutter.

Add the curry leaves and onion + garlic.

Fry till golden brown .

Add the tomatoes, cook till mushy and oil separates.

Add the drumstick + brinjal , fry and cook till half done.

Add chilli +coriander + turmeric + salt ,fry till raw smell leaves.

Now add the coconut paste and fry for 1 min.

Add tamarind juice + 1 1/2 cup hot water and boil for 5 mins on high flame.

Add the dried fish.

Cover and cook for 8 mins on medium flame till the curry thickens and you see oil floating on the top.

NOTES

Instead of coconut paste you can add thick coconut milk towards the end.
You can also omit coconut.
Be careful while adding salt as the dried fish contains salt.
A great combo with hot rice topped with ghee and mixed with this gravy.
You can also fry the dried fish before adding to the gravy to remove the odd smell.
You can also add potatoes /raw banana / cooked beans
Add little coconut oil.
Don’t reduce the oil .
It can be store for 2 days in fridge.
If you cook without coconut then you can keep for 3 days
Older the gravy, better the taste.
Sometimes the dried fish dissolves in the gravy after cooking. So don’t make very small pieces.
While the gravy is boiling you can add 2-3 green chillies.
I have used shallots instead of onion.

TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish

Monsoon is the time where we stop eating fish as it is the breeding season for fish. But for those who love fish can eat dry fish.We can make chutnies and curries of dried fish. Wash the fish well .remove the head and other impurities.you can also remove the scales.cover it completely with plenty of salt .you can also use turmeric.Put it under sun for few days to dry.Once dried store it and use.while cooking it soak it in hot water for sometime to remove the excess saltiness.

Notes from net –

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food.^[1] Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. Fish are preserved through such traditional methods as drying, smoking and salting.^[2] The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world’s oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family.