Dry fish is one of the staple food of coastal area people. Since I have been born and borught up in coastal area, I love dry fish and smell – no words for it. I have selected this king fish(dry fish) for this curry. Let us move on to the recipe…
- Dry fish (king fish) – 50 gm
- Onions – 3 nos (medium sized)
- Tomato – 1 no
- Brinjal – 1 no
- Drum stick – 1 no
- Curry leaves – a string
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Methi seeds – ¼ tsp
- Chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Turmeric powder – ½ tsp
- Oil – 3 tsp
- Soak the dry fish in hot water in a bowl.
- Chop onions and tomato into fine pieces, then brinjal and drumstick roughly into medium pieces.
- Heat oil in kadai. Put mustard, blackgram, methi seeds and curry leaves. Wait till they crackle.
- Put the onions and fry them till they become transparent.
- Put the brinjal and drumstick, fry them for about 10 mins.
- Put the tomato and fry till they becme mushy.
- Put all the spice powders and fry till the raw smell goes off.
- Pour in a cup of water and cover with the lid, wait till the brinjal and drumstick are cooked.
- Put the dry fish and cover with the lid. Wait for 10 mins, till the curry gets semi –thicken and the oil separates on the top.
Serve hot with steamed rice and boiled egg.