This is my 3rd post of dry fish curry. I have already posted different styles of dry fish curry – Dry fish curry without coconut, Dry fish with poached egg curry that we usually prepare in our home. This is another one which lies in that list. This curry is prepared by adding Kathrikkai(Brinjal), Vazhakkai(Raw banana) and Murugakkai(Drum stick) along with Dry fish. Here I used Seer dry fish. You can use any kind of dry fish. But these boneless dry fish would be a great choice for such curries. This curry goes well with Rice. It tastes yummy with the leftover rice soaked in water -Pazhan kanji /Pazhaya Sadam (Ice biryani).
Also, check the other dry fish recipe.
Let’s get into the recipe of the curry.
Preparation Time: 20 mins
Cooking Time: 40 mins
Serves : 3
INGREDIENTS REQUIRED
Dry fish pieces – as required (I took 6 small pieces of seer fish)
Tamarind – a lemon size
Oil – 1 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Drumstick – 1 (cut into finger-size pieces)
Brinjal – 5 (each cut into 4 pieces)
Raw banana – 1 (cut into 2 inch pieces)
Shallots – 5
Garlic – 6 cloves
Green chillies – 3(cut into halves)
Salt as required
For Grinding
Coconut slices – 1/2 cup
Cumin seeds – 1 tsp
For Tempering
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/8 tsp
Shallots – 5(sliced)
Curry leaves – 2 sprigs
Red chilli powder – 1 tsp
METHOD
1.Soak the dry fish pieces in hot water for about 15 mins. Then clean them well, drain the water and keep them ready.
2.Soak tamarind in 1/2 cup of hot water for about 10 minutes and extract the juice.
3. Grind coconut and Cumin seeds together to a smooth paste adding water.
4. In a pot add 1 tsp of oil (I used coconut oil). Then add Turmeric powder, Red chilli powder and coriander powder. Roast in the oil for a minute in low flame. Add the veggies, garlic and shallots to it and mix well. Add little salt and 1/2 cup of water to it. Cover with a lid and cook in medium flame for 5 minutes. Then add the tamarind extract. Mix well and add bring it to boil.
5. When the curry started to bubble, add the ground paste to it and mix well. Add 1/2 to 1 cup of water. Cover and cook for 5 minutes in high flame. Then add the dry fish pieces and green chillies to it. Cover and cook on low flame for 10 minutes. Check-in between for salt and add salt as required. Then switch off the flame.
6. Heat oil in a tadka pan. Add Mustard seeds and fenugreek seeds. Let them splutter. Then add sliced shallots, curry leaves and red chilli powder to it. Fry them well. Then add the tempering to the curry.
Serve hot with Rice.
Click here for more Non-Vegetarian recipes.
