Dry Fish Chutney - Spicy Chutney Dry fish or Unakkameen thenga chammanthy 1/4 kg Dried fish (any fleshy fish)3 cup Grated coconut4 nos Dried red chillies (Kollamulaku)1/4 tsp Pepper1 pinch Fenugreek seeds (Uluva)1 sprig Curry leaves6 nos Baby onions (Kunjulli)1 small GingerTamarind (nellikka valluppam)Salt (As reqd)Oil for frying Seperate the flesh from the fish and wash thorughly in water(this is to remove the salt). Drain the water and sundry it.Once dried, fry the fish in oil (preferably sesame oil).:- The fried fish should be crunchy.Drain the oil and once done, powder it.In a bottom thick pan, Add Grated Coconut, Dried Red Chillies, Pepper, Fenugreek seeds & Curry leaves and saute well.When the color of the coconut changes and all the ingredients become golden brown, stop frying and let the mixture cool in the pan.Baby onions, Ginger, Tamarind and Salt mix coarsely (tharutharuppayi) just like sand.Once the mix is cool, add the fish and mix well.Store in a clean airtight container.:- Be careful to avoid wet spoon as wetness can spoil the mix. Kerala