Friday, October 9, 2009

Dry Fish Thokku

Coming from down south, fish in any form is a must in our household and dry fish is our all time favourite. I usually make this when i am in a hurry as this is a very simple and tasty dish.This thokku is more like a pickle as u can preserve this in the fridge for over a week.

Dry Fish - 200gms (Any fish will do, I have used nethali  (commerson's anchovy) here)
Onion - 2  (Medium, finely chopped)
Tomato - 3 (Medium, finely chopped)
Ginger Garlic Paste - 1 tsp
Chilli Powder - 11/2 tsp
Coriander Powder 1 tsp
Turmeric - 1/2 tsp
Curry leaves

Cooking Method
Clean and wash dry fish. Drain the water, spread on a kitchen towel. Once water is completely drained, Cut dry fish into small pieces.
Heat oil, Add dry fish and fry till the raw smell goes. Remove fish from oil and set aside.
In the same oil, Add curry leaves and onions, fry till onion turns light brown. Add fish, tomato and ginger garlic paste, fry for 2 minutes.
Add all the spice powders and salt.
Fry the entire mixture on slow flame till oil seperates from the mixture.
Garnish with curry leaves.

Serve with rice and plain dal.

Note: The Dry fish i used did not have salt in it, However most dry fish available in the market has loads of salt in them, So check before you add salt.

Cooking time : 30 Minutes
Serves 3

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