Dry Fish Curry

Ingredients

• 400 gms Dry Fish (I have used Anchovies)
• 2 Onions, chopped
• 2 Tomato, chopped
• 1 Tablespoon Ginger Garlic Paste
• 6 Shallots/Pearl Onion/Small Onions
• 2 Brinjal, cut into pieces
• 2 small size Potatoes, cut into pieces
• 1 Tablespoon Chilli Powder
• 1 Tablespoon Coriander Powder
• 1 Tablespoon Cumin Powder
• 1 Teaspoon Turmeric
• 1 Plantain
• 1 Drumstick
• 2 strands Curry Leaves
• ½ Teaspoon Mustard
• ½ Cup Grated Coconut
• 2 Tablespoon Coriander leaves
• 2 Tablespoon Tamarind Pulp
• Salt, to taste
• Gingelly Oil/Sesame Oil

Method

1. Heat oil in a pan, add roughly chopped onions and sauté till it becomes soft.
2. Then add ginger garlic paste and sauté for 30 secs.
3. Now add tomatoes and cook with onions till it becomes mushy.
4. Add all the spices chilli powder, coriander powder, cumin powder and turmeric, sauté till the raw smell goes.
5. Once it is cooked well. Add the grated coconut and mix well.
6. Switch off the flame and allow the mixture to cool.
7. Add the cooled mixture in a blender and grind it to a fine paste.
8. Now in the same pan, heat oil and add mustard, allow it to crackle.
9. Then add shallots, curry leaves, vegetables and grinded paste and sauté till the oil separates.
10. Allow the vegetables to cook and add the tamarind water and salt.
11. Adjust the water according to your taste.
12. Once the vegetables are cooked, now add cleaned dry fish and cook for 2 to 3 mins.
13. Garnish with coriander leaves.
14. Serve Dry Fish Curry with steam rice.

Tips and Variations:
1. It needs more patience and time to clean dry fish. Soak dry fish in water for 10 mins and then remove the head.
2. I cleaned more than 10 times to clean dry fish.
3. Adding vegetables is optional but I suggest you to add vegetables to enjoy the real taste.
4. You can add any variety of dry fish.