Tag Archives: dry fish recipe

Sardine Dry Fish Fry

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Usually when it comes to Dry fish, I love it. When it comes to sardine Dry fish, I love it a lot. My mom use to accompany this Sardine Dry Fish stir-fry with Dal fry and steamed rice. I and my grand fa love this combination a lot and will say that everyone would love this a lot. But unlike other Dry Fish, cleaning of this sardine takes little time. Let me share the cleaning tips and the recipe…

Cleaning of Sardine Dry Fish: Heat the tawa or pan or kadhai, now place the sardine dry fish in the vessel, and swap the sides for every 2 mins. The skin of the sardine dry fish gets sticked to the vessel, then remove the sardine dry fish.

Do check out my seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/.

Sardine Dry Fish stir-fry

Sardine Dry Fish stir-fry

RECIPE

Ingredients:

  • Sardine Dry Fish – 4 nos
  • Onions – 3 nos (medium size)
  • Red chilies – 4 nos
  • Mustard seeds – ¼ tsp
  • Split Black lentil – ¼ tsp
  • Curry leaves – 2 sprigs
  • Oil – 3 tsp

Preparation:

  • Clean the Sardine Dry Fish and roughly chop them into pieces.
  • Peel and chop the onions, keep it aside.
  • Heat oil in a kadhai, add in the mustard seeds, split black lentil and curry leaves. Wait until they crackle.
  • Add in the red chilies, wait for 2 mins and add in the onions, cook until they turn golden brown.
  • Add in the sardine dry fish pieces and cook for 10 mins, keep on stirring else the onions would be burnt.
  • Cover with the lid.

Serve hot with Dal Curry and Steamed rice for lunch.

 

Nethili Karuvadu Kulambu / Anchovies Dryfish Curry

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As discussed already about Dry fish, this is one of my collections with Anchovies. Each and every fish has unique taste and as the same with dry fish. Check out my other Dry fish by clicking this link: https://madraasi.com/main-course/non-vegetarian/seafood/. Let me share the Anchovies Dry fish curry with you all…

Nethili Karuvadu Kulambu / Anchovies Dry fish Curry

Nethili Karuvadu Kulambu / Anchovies Dry fish Curry

Ingredients:

  • Dry fish (Anchovies) – 2 handful
  • Onions – 2 nos
  • Tomato – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – two sprigs
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Tamarind – a gooseberry size
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Clean the dry fish by soaking it two cups of water for few min, drain the water. Repeat the same process for few more times until the sand comes out from the dry fish.
  • Peel and chop the onions into fine pieces.
  • Chop the tomatoes into fine pieces. Prepare Tamarind extract and keep it aside.
  • Heat oil in a kadai, add in mustard and cumin seeds, followed by curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the spice powders along with little salt and cook until the raw smell goes off.
  • Add in the tamarind extract, wait till it gets boils.
  • Add in the dry fish, cover and cook until the raw smell goes off.
  • Remove the lid, keep in medium flame, until the curry reaches semi-thick consistency.

Serve hot with boiled egg or omelette for lunch. Also it goes out well with Ragi porridge for breakfast.

Maasi Karuvadu / Maasi Dryfish Stir-Fry

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This is completely a different recipe with a different ingredients, I am sure may be few people know about this MAASI Karuvadu. It is nothing but fish processed (smoked, salted, dried and packed for use). This is one of the staple foods in many coastal areas (my hometown). It tastes completely different from all the other fishes. It is available as rock hard pieces, which should be pounded and then used. Nowadays we get coarse maasi powder in the markets, but this would be great demand and much expensive. However, people with high blood pressure should have it in a less quantity and not frequently. My hubby never likes to have this, since I have been cooking for almost 10 yrs, this would be first try with this Maasi Karuvadu. A simple and easy recipe goes out well with curd rice, Sāmbhar rice and steamed rice – dal curry. Let us move on to the recipe…

Maasi Karuvadu / Maasi Dryfish

Maasi Karuvadu / Maasi Dryfish

Ingredients:

  • Shallots /Pearl onions/Small onions – 15 nos
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Curry leaves – a string
  • Red chilies – 3 nos
  • Maasi Karuvadu / Dry fish – 200 gms
  • Grated Coconut – 3 tbsp
  • Lemon juice – 2 tsp
  • Oil – 3 tsp

Preparation:

  • Wipe the Maasi Karuvadu/Dry fish with a dry cloth, pound them in a mortar and pestle, then grind it in a mixier or blender to a coarse powder.
  • Peen and finely chop the onions.
  • Heat oil in a kadai, add in the mustard seeds, split black gram, red chilies (pinched) and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the powdered Maasi Karuvadu / Dry fish and cook until the raw smell goes off and they turn dark in colour.
  • Pour in half cup of water, cover and cook until the maasi karuvadu/dry fish becomes soft.
  • Add in the grated coconut and cook until the raw smell goes off.
  • Pour in the lemon juice and cook for a minute.

Serve hot.