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Showing posts from January, 2019


Preparation Time - 10 Minutes
Cooking Time - 10 Minutes
Decoration - Curry Leaves


Dry Fish - 150 gm
Shallots - 10
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 2 teaspoon
Fresh Grated Coconut - 1 Cup
Tamarind Pulp - 1 teaspoon
Coconut Oil - 2 tab spoon
Curry Leaves - 1 Sprig
Salt - To Taste

Clean Dry Fish well and wash it well and sock it in Water for 10 minutes.Then wash it well for 3 or 4 times and marinate with 1 teaspoon Red Chilli Powder.Heat a pan and add 1 tab spoon Coconut Oil and fry both sides of Fish and keep it aside.In a grinder add Shallots, Turmeric Powder, 1 teaspoon Red Chilli Powder, Fresh Grated Coconut, Tamarind Pulp, Curry Leaves, fried Dry Fish and Salt and crush well.Add 1 tab spoon Coconut Oil and mix well.Transfer it in a serving bowl and decorate with fresh curry leaves and serve it with Rice and Tapioca.Tips
You can use any Dry fish to make this chutney.To increase the taste of this dish use dried Red Chilli instead Red Chilli Powder.Use…