Dried fishes, are fishes that are salted and sun dried and stored for future use. Dry fish is a very authentic food recipe of Indian sea-side villages. This particular recipe is so hot and also tastes great, especially with rice varieties like curd rice, sambar rice, rasam rice, etc. Dry fishes are not hazardous to health if the traders do not use any preservative other than salt. This recipe is an Indian recipe that is too spicy but simple to make. Lets see how to prepare this spicy dry fish masala!!
INGREDIENTS
- Dry fish - 50 grams (any kind of dry fish)
- Big onions - 1 0r 2
- Ripe tomatoes - 1
- Green chillies - 1
- Curry leaves - 2
- Red chilli powder - 2 spoons
- Turmeric powder - A pinch
- Salt
- Oil - 3 spoons
PREPARATION METHOD
- In a bowl soak the fish pieces in water and leave undisturbed for 10-15 minutes.
- After 15 minutes wash well with water and keep the dry fish pieces aside.
- Chop onions and tomatoes, slit green chillies into two and keep aside.
- In a pan add oil, after it heats up add curry leaves, chopped onions and fry till it turns brownish.
- Now add tomatoes and saute well.
- Add turmeric powder, red chilli powder and stir well. Cook till the tomatoes turns pulpy.
- Now add the dry fish pieces and fry well.
- Check for salt because dry fish has salt, then add if necessary.
- Cook in low flame for 5 minutes or until the dry fish mixes well with the masala.
- Serve!!
TIP 1: I would not recommend this masala for pregnant women and people with high BP. Dry fishes are not good for them.
TIP 2: You can use any type of dry fish and prepare the same masala.
TIP 3: You must wash the dry fish pieces before preparation. It will remove excess salt and debris.
TIP 4: Always add salt after addition of dry fishes, because some fishes may be too salty, that there is no necessity to add salt. Add salt only after checking.
TIP 5: You will be able to identify a difference in aroma of the masala, after the dry fish gets cooked and mixes well with the masala. The dry fish will smell good when it gets cooked.
TIP 3: You must wash the dry fish pieces before preparation. It will remove excess salt and debris.
TIP 4: Always add salt after addition of dry fishes, because some fishes may be too salty, that there is no necessity to add salt. Add salt only after checking.
TIP 5: You will be able to identify a difference in aroma of the masala, after the dry fish gets cooked and mixes well with the masala. The dry fish will smell good when it gets cooked.
Spicy dry fish masala is now ready!! Have it with Boiled/Steamed rice. It is so spicy and delicious!!!
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