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Dry Fish Chutney Recipe
Dry Fish Chutney Recipe
If you enjoy fish food in all of its forms, this zesty dry fish chutney will be a welcome addition to your regular diet. The combination of dry fish chutney and healthy brown rice is comfort food at its finest.
Ingredients
- 250 gms dried fish, dried shark fish, anchovies or dried prawns/shrimp
- 3 teaspoon coconut oil
- 15-18 byadgi chilies,
- 3 tablespoon coriander, dhania seeds
- 0.75 teaspoon cumin, jeera seeds, a pinch of fenugreek seeds, methi seeds
- a pinch of carom, ajwain seeds
- 24–30 whole black peppercorns
- 1.5 a teaspoon turmeric powder
- 0.75 cup onions, roughly chopped
- 3 teaspoon tamarind paste, size of a small marble if using fresh tamarind
- 12 cloves of garlic
- 6 cups freshly grated coconut
Slowly roast the dried fish over medium-low heat for approximately 10-15 minutes. Turn off the heat when the fish has turned crispy and can easily be broken to pieces. Break them into bite size pieces and discard the tail. Set it aside to cool.
Heat a teaspoon of oil in a medium sized pan and over medium heat.
Add chilies to it and roast them till an aroma emanates from it. Remove the chilies and keep it aside.
Roast the remaining ingredients (coriander seeds, cumin seeds, peppercorns, ajwain and fenugreek seeds, and turmeric powder) for 1 minute, or until fragrant. Remove it from the heat and set it aside to cool (for approximately 10 minutes)
Place them in a blender with the chiles, onions, garlic, and tamarind paste and mix until smooth. Add the coconut and pulse 2-3 times to combine. In a mixing dish, combine the coconut-spice powder and the cooked fish.
Refrigerate in an airtight jar for 4-5 days before using.
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