Wednesday, July 08th, 2009 | Author:

Ingredients:

  1. Nethili dry fish-20 nos. Remove head and tail, dip in water for 5 minutes, rub with hands to remove scales and dust and drain out water.
  2. Tamarind-lemon size. Soak in water for 10 minutes, squeeze out juice and make up 3 tumblers of juice with water.
  3. Onion big size 1- cut into half inch cubes
  4. Garlic-5  gloves- smash thinly
  5. Pepper powder-1 tsp, Chili powder 3 tsp, coriander powder- 4 tsp, turmeric powder-half tsp, any one vegetable: 1 Drumstick/ 2 pieces of mango/ 2 no Brinjal/ 1 plantain – cut into small pieces.
  6. Fenugreek -1 tsp
  7. Oil-4 tsp
  8. Salt to taste
  9. Curry leaves

METHOD:

  • Mix all items in (5) in tamarind juice.
  • Heat oil in a kadai, add fenugreek. When it splutters, add onion, garlic and  fish one after the other. Fry for 2 minutes in medium fire.
  • Pour the kulambu mix in (1) and cook for 10 minutes in medium fire until the vegetables get cooked and thick consistency is obtained
  • Remove from fire, add curry leaves.

Note: This dry fish gravy goes very well with rice and curd rice

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