This is my 1 st post under traditional for BM#27. Dry Fish Chutney is a traditional Mangalore dish. They are so famous & a very common ingredient in people living in coastal region. In childhood days whenever we visited Mangalore, My Mom used to make sure to buy a good stock of dry fish. She would mainly buy dry shrimps, Nang meen (I dont know what they call it in English) or big fish. In Singapore most people eat dry fish & they add shrimp paste in most of their local cuisine. Dry Anchovies are very famous here & you will find them in all the food court/ Hawker centre. Here they make a Anchovy relish with soya sauce to go with Rice. Like how we have pickle with rice. This particular recipe that I am sharing is my Moms recipe & we call it "Suki Maslichi Chutney" Most Mangaloreans love to have this with Porridge (Kanni/Ganji) A very easy one & can be made with any dry fish. I have used 1st quality dry Anchovies. This is how I made it.
Making time 15 Mins
Utensils: A pan, mixer grinder & spoon to saute
- 2 cups of Dry Anchovies
- 1/2 cup grated coconut
- 4 red chili dry
- 1/4 tspn Tamarind paste
- 1 tspn coriander seeds
- 1/4 tspn turmeric powder
- 1 small onion chopped
- 1 tspn ginger & garlic small pieces
- Handful of curry leaves to garnish
- 1 Tbsp coconut oil
- Salt as per taste
- Clean the dry fish & remove any dirt from it. Rinse it well in water, drain & set aside.
- Dry roast the dry fish in a pan for about 3 to 5 mins & set aside
- Dry roast the red chili, coriander coconut for about 2 to 3 mins & grind it finely along with tamarind & turmeric.
- Now in the same pan add oil, fry ginger, garlic, onion, curry leaves for about 3 mins until the onions are translucent
- Now add in the ground coconut mixture, salt as per taste & fry this for a minute.
- Finally add in the dry fish & mix it well. Keep tossing it on low flame for about 2 mins or until well mixed
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