2008/11/26

DRY FISH THOKKU / NETHILLI KARUVADU GRAVY


INGREDIENTS:

Dry fish (Nethilli)- 1 1/2 cup(head removed)
Tomato -4 (medium)
Onion - 2 large
Garlic cloves - 6 nos
Ginger - 1 small piece
Grinded Coconut-1 tbsp
Mustard,Jeera - 1/2 tsp
Tamarind juice - 2 tbsps
Salt to taste
curry leaves
Chilli powder - 1 1/2 tsp
Coriander powder ,turmeric powder - 1/2 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai.Once hot,add mustard seeds,jeera.When it splutters,add chopped ginger and garlic fry till garlic becomes tender.Add curry leaves and saute for a minute.
2) Add chopped onion and fry till onion becomes golden brown.
3) Add chopped tomato and saute till mixture forms thick gravy.
4) Add chilli powder,salt,turmeric powder and coconut.Fry for 2 minutes till the raw
smell leaves.Then add tamarind juice and mix well.
5) Add cleaned dry fish to the mixture and mix well for 5 minutes.Add little water and allow to boil.Leave in slow flame.Turn off the flame when the oil separates and they form thick gravy. Add coriander leaves before turning off.

Serve hot with rice or idlis.

6 comments :

Ramya Vijaykumar said...

Wow simply mouthwatering and tempting...

Yasmeen said...

With dry fish this sure is a very unique curry to me,looks spicy:)

Sagari said...

looks delecious shama

Andhra Flavors said...

i heard abt dry fish curry... but recipe first time.

Gita's Kitchen said...

My grandmother used to make a curry like this, I love this dish :)

Malar Gandhi said...

This is my fav' dish on rainy days...I made them just couple of days ago....found these dry fish in korean market, as tho' I discovered America...was jumping around....