Dry Fish Curry:
Ingredients:
- 200g dry fish, cleaned and soaked in water for 1-2 hours
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fenugreek seeds
- A handful of curry leaves
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Prepare the Dry Fish:
- Clean the dry fish and soak it in water for 1-2 hours to reduce the saltiness. Change the water at least once.
2. Cook the Dry Fish:
- Boil the soaked dry fish until it becomes tender. Drain and set aside.
3. Saute Onion and Tomato:
- Heat oil in a pan. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
4. Add Spices:
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and fenugreek seeds. Mix well.
5. Cook Tomatoes:
- Add chopped tomatoes and cook until they become soft and the oil starts separating from the masala.
6. Add Dry Fish:
- Add the boiled dry fish to the masala. Mix gently to coat the fish with the spices.
7. Simmer:
- Add curry leaves and simmer for 10-15 minutes, allowing the flavors to meld. Adjust the salt and spice levels as needed.
8. Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve the dry fish curry with steamed rice or Indian bread (roti or naan).
Note:
- Dry fish can vary in saltiness, so adjust the soaking time and the amount of dry fish used according to your taste preferences.
- You can also add coconut milk to the curry for a rich and creamy variation.
This dry fish curry is flavorful and pairs well with rice or bread. Adjust the spice levels to suit your taste and enjoy this traditional dish!