DRY FISH CURRY

INGREDIENTS:-

1. Nethile dry fish           1 packet
2. Small onion                 2 cups
3. Garlic                          40 flakes
4. Tomatoes                     6 nos
5. Sambar powder           1 tbsp
6. Chilly powder             1 tbsp
7. Turmeric                     1 tsp
8. Salt                              5 tsp
9. Tamarind                     handful
10. Water                          7 cups

FOR SEASONING:-

1. Mustard seeds           1 tsp
2. Urad dhal                  1 tsp
3. Bengal gram dhal     2 tsp
4. Curry leaves             handful
5. Oil                            1 cup

METHOD:-

• Cut heads of the dry fish and soak for 10 minutes.
• Again clean up the intestine and wash for 8 times.
• Grind 1 cup of onion with 30 garlic to a smooth paste.
• Cut another cup of onion, and 10 garlic, soak tamarind in 7 cups of water.
• Extract three times and discard the skin and seeds.
• Mix chilly powder, turmeric, sambar powder.
• Heat oil, add seasoning, splutter mustard seeds, fry urad dhal, Bengal gram.
• Add cut onion and garlic, fry for 1 or 2 minutes, add curry leaves and fry.
• Add ground paste and fry on low flame until the oil separates.
• Now add the tomatoes and cook until mashed up.
• Add the tamarind water, salt and boil for 15 minutes until it becomes thick.
• Finally, add dry fish and cook for 5 minutes.
• Serve with hot rice, ragi muddle. It tastes delicious.