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.
  • 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 fresh Ginger to increase both smell and taste. 
Kerala Style Dry Fish Chutney