Dry Fish Chutney – Spicy Chutney

by sowmyaanilpillai
Dry fish or Unakkameen thenga chammanthy
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Seperate the flesh from the fish and wash thorughly in water(this is to remove the salt). Drain the water and sundry it.
  2. Once dried, fry the fish in oil (preferably sesame oil).
  3. :- The fried fish should be crunchy.
  4. Drain the oil and once done, powder it.
  5. In a bottom thick pan, Add Grated Coconut, Dried Red Chillies, Pepper, Fenugreek seeds & Curry leaves and saute well.
  6. When the color of the coconut changes and all the ingredients become golden brown, stop frying and let the mixture cool in the pan.
  7. Baby onions, Ginger, Tamarind and Salt mix coarsely (tharutharuppayi) just like sand.
  8. Once the mix is cool, add the fish and mix well.
  9. Store in a clean airtight container.
  10. :- Be careful to avoid wet spoon as wetness can spoil the mix.
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