Tuesday, August 19, 2008

Dry Fish Curry

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.


Dry fish 1#
Coconut 1/2 ea
Kodam puli (gamboge) 4ea
Greend chilli cut 5ea
Turmeric 1tsp
Coriender powder 3tsp
Chilli powder 3tsp
Potato (dice or matchstick pieces) 1ea
Coconut Oil or veg oil 5tsp
Salt tt


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.

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