DRY FISH CHUTNEY
What do you do when you are a fish lover but there is no fresh fish available?
You make dry fish chutney!
When the dry fish is dry shrimp in the chutney, the chutney is commonly known as galmbyachi chutney from Mangalore, a coastal region. The juicy coconut with the powerful flavor of the dry fish goes perfectly with rice for an afternoon meal. So let’s head on to the dry fish chutney recipe Mangalorean Style by a Mangalorean, Pearl Fernandes.
Dry Fish Chutney Recipe by Pearl
Ingredients
- 1/2 Fresh grated coconut
- 1 tbsp Meetmirsang
- 1 Onion (Medium sized-chopped)
- 100 g Dry prawn or shark or kolla koru
- 2 Stems Coriander leaves (Chopped)
- 2 tbsp Coconut oil
- 1/2 Lime (optional)
- Salt (As per taste)
Instructions
- Clean the fish, add 1 tbsp coconut oil and fry on the fire till golden brown. Switch off the gas.
- Add meetmirsang to it. Add chopped onion, grated coconut, 1 tbsp coconut oil and mix well. Add salt to taste and lime.
- Add the chopped coriander leaves and mix well.
- Delicious chutney is ready to be served with dal and rice on a rainy day.
1tsp = 1 teaspoon
1 tbsp = 1 tablespoon
If you don’t have meetmirsang paste, you can make a paste using chilli powder, turmeric powder, jeera powder, salt and vinegar.
SUGGESTED RECIPE FOR YOU – KUBE SUKKA
Kube/ clams/ Cockles sukka is a delicious Mangalorean dish which is made majorly with juicy grated coconut and tasty clams. After all, Mangalore is all about the amazing sea food.
Here’s a Kube Sukka recipe by a Mangalorean, Pearl Fernandes which will definitely leave you wanting more of this unavoidable absolutely scrumptious dish.
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Since you liked this post, here are some Mangalorean recipes.
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CLICK HERE —-> CHICKEN SUKKA
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CLICK HERE —-> WHITE POMFRET FISH CURRY
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