Ingredients Used:-
- Dry Fish/Unaka Meen ~ 200 gms(I used Shark)
- Turmeric powder - 3/4 tsp
- Chilly powder - 1 1/2 tsp
- Salt to taste(if required only as the dry fish already have salt in it)
- Shallots/Kunjully finely sliced ~ 1 cup(can use finely sliced onions instead)
- Green Chilies - 4
- Finely chopped ginger ~ 1 1/2 tsp
- Tomato finely sliced - 1
- Pacha Manga/Raw Mango - 1/2 from the raw mango(according to the sourness of the mango add/reduce mango pieces)
- Curry leaves a sprig or more
- Water a cup or more as needed
To Grind:-
- Grated Coconut - 1 1/2 cups
- Jeera/Cumin - 1 tsp
- Turmeric powder - 3/4 tsp
- Dry Red chilies - 3
- Water just enough to grind
Preparation Method:-
- Soak the dry fish in warm water for 30 minutes to wash off excess salt.
- Marinate with turmeric powder and chilly powder and set aside for 30 minutes or more if possible
- Grind the to grind ingredients and set aside.
- Add the marinated dry fish to the Manchatti/Earthen ware or any pan/vessel. Add the sliced shallots, tomatoes, ginger, green chilies, few curry leaves and chopped mango pieces.
- Add enough water to cover the dry fish and veggies. Cover and cook till tomatoes and mango pieces are just soft.
- Add the ground coconut paste and stir gently to mix well. Add/adjust water according to the consistency you need for your gravy.
- Let it cook again, when the gravy starts to boil simmer the heat to medium and cook it for few more minutes say five-seven minutes till the raw flavor of coconut mix is fully gone.
- Put more curry leaves and switch off the stove. Serve with boiled rice.
Notes:-
- Normally back in Kerala most house holds do this trick to remove excess salt from dry fish. Normally they soak news paper pieces along with dry fish and water as they absorb the salt. But my Achan(dad) never let us do this as he says carbon is injurious to health. I'm not sure about it, use ur logic and understanding before doing it :-)
- You can used Tamarind extract or Gambooge Kudam Puli if you don't have raw mango .
