Monday, 2 May 2011

Dry fish chutney

Today I am going to share with you a secret authentic Mangalorean recipe spicy & tangy dry fish chutney. This type of chutney can also be made using dry shrimp/dry mackerel or dry shark. This makes a great side dish. Great combination with dal rice and especially during raining season. I simply love the taste of this tangy chutney.


2 cups of dry fish/ salt fish/ dry shrimp
1/2 cup freshly grated coconut
4 whole red kashmiri chili
2 cloves garlic
2 tsp chopped ginger
2 tsp dry tamrind or tamrind paste

Wash, clean and dry roast the dry fish in a non stick pan till they are fully cooked. Allow it to cool for sometime and after that break the fish into small pieces and keep it aside.In a mixer coarsely blend red chilly, garlic, ginger, tamarind and very little salt without adding water. Once you coarse blend the masala add the grated coconut and just blend onces so that the masala get nicely mix with the grated coconut (see video below). Now remove the masala in a mixing bowl and add the broken roasted dry fish and mix it with your hand for 2-3 minutes. Your dry fish chutney is ready!!

1 comment:

  1. Excellent Savina!!! Loved your dry fish chutney.