Name: Dry Fish Chutney - Spicy Chutney
Prep time: 40 min
Total time: 40 min
Ingredients: 1/4 kg Dried fish (any fleshy fish); 3 cup Grated coconut; 4 nos Dried red chillies (Kollamulaku); 1/4 tsp Pepper; 1 pinch Fenugreek seeds (Uluva); 1 sprig Curry leaves; 6 nos Baby onions (Kunjulli); 1 small Ginger; Tamarind (nellikka valluppam); Salt (As reqd); Oil for frying

Dry Fish Chutney - Spicy Chutney

Dry fish or Unakkameen thenga chammanthy

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Prep Time 40

Total Time 40

Cuisine Kerala

Servings people

Ingredients

1/4 kg Dried fish any fleshy fish
3 cup Grated coconut
4 nos Dried red chillies Kollamulaku
1/4 tsp Pepper
1 pinch Fenugreek seeds Uluva
1 sprig Curry leaves
6 nos Baby onions Kunjulli
1 small Ginger
Tamarind nellikka valluppam
Salt As reqd
Oil for frying

Instructions

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.