How to Quick Tasty Dry Fish Kootu – Dry Fish Curry

How to Quick Tasty Dry Fish Kootu – Dry Fish Curry Delicious, fresh and tasty.
Dry Fish Kootu – Dry Fish Curry. Great recipe for Dry Fish Kootu - Dry Fish Curry. #driedfish In this recipe I used Barracuda variety of fish, which is called as Sheela meen in Tamil, Jellow in Telugu, Neduva in Malayalam, Jaba or Tal in Hindi. Clean with warm water but do not boil. Second step: Heat the pan with oil on it, remember never add too much oil.
Monsoon is the time where we stop eating fish as it is the breeding season for fish.
Method: In a running water wash the dry fish several times.
In a large wok/kadai, heat oil.
You can have Dry Fish Kootu – Dry Fish Curry using 6 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Dry Fish Kootu – Dry Fish Curry
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You need 3 pieces (50g) of Barracuda Dry Fish (Seela karuvadu) –.
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Prepare 25 to 30 of Shallots.
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You need 3 of Green Chilies.
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Prepare ¾ cup of Gingerly Oil –.
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You need 1½ tsp of Kuzhambu Masala Powder –.
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It’s 1 cup of Rasam –.
In a chatty or heavy-bottomed pan, add dry fish, mango slices, shallots, green chillies, garlic and ginger.
Add turmeric powder, coriander powder, chilli powder and a pinch of salt.
Pour water into this mixture for the fish to cook.
Keep the pan on the stove and cook the fish.
Dry Fish Kootu – Dry Fish Curry step by step
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Preparation: First clean the dry fish in tap water to remove excess salt and other dirt particles. [Note: If you want you can soak them in water for 5 to 10 minutes prior to cleaning).
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Chop the shallots and green chilies in round shape. Prepare Rasam. [Note: Instead of adding tamarind juice extract here we are adding Rasam. To get better taste add Rasam only!.
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In a pan add gingerly oil. Once oil get heated add chopped shallots and chopped green chilies. Saute till onion becomes transparent. [Note: Use Gingerly oil to get better flavor and aroma].
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Now add cleaned dry fish and sauté for 2 to 3 minutes in low flame. Add 1 ½ tsp of Kuzhambu Masala Powder mix well and sauté for 1 to 2 minutes. [Note: If you don’t have homemade masala powder then you can use 1 tsp of turmeric powder, 1 tbsp of red chilli powder, 2 tbsp of coriander powder, ¼ the tsp of cumin powder, ¼ tsp of pepper powder.].
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Now add Rasam. I added 1 cup of rasam. If you need more gravy you can add 1 ½ cup of rasam. Keep in medium low flame and close it with lid. [Note: Do not add water instead of rasam].
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Check for salt and add if necessary. Tip: For any dry fish gravy always check for salt then add, as dry fish will leave salt. Also in this recipe we have added Rasam which is salted already..
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After 5 minutes, stir it gently and check if dry fish is cooked or not. Mostly around 5 to 10 minutes dry fish will get cooked and oil will get separated. Tip: If dry fish is overcooked it will get dissolved in the gravy and you can’t find pieces L. So make sure you check if it is cooked or not for every 2 to 3 minutes..
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Dry fish kootu is ready !! You can have it along with white rice or Tholi paruppu sadam..
Dry fish can be used to prepare different types of pickles, curries, stir fries using raw mango, also combined with various vegetables too.
Dry fish curry is loved by most of the Keralites.
It can be made of any dry fish in grinded coconut and row banana.
Fish and coconut are integral to Kerala cuisine and this dish is a happy combo of the two.
Dry Fish Curry - Salted Fish Recipe Made Easy.