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Any good fleshy salt fish-1/2 kg, (even the heads of Kodava, Seer,Pomfret or Kola could be used – if the heads are being used – remove the gills etc.,). Soak & wash the salt fish well, apply turmeric pwd & salt, half fry & keep aside.
For Frying:
Onions-2 nos. finely sliced; 4-6 Green chillies – cut lengthwise; a Sprig or two of Curry leaves;
For grinding:
Grind – 1” pc Ginger & 8-10 pods of garlic to a smooth paste & keep.
Grind:- ¼ -1/2 cup scraped coconut, 2-green chillies & ¼ bundle Green Coriander leaves - grind to a smooth paste & keep.
Other Masala’s required:
Chillie Pwd. 1 heaped tspn; Salt to taste; Oil –4-6 thspns.-(you could use the remaining oil from which you fried the Salt fish.). Tamarind as big as a golf ball soaked in hot water & the juice extracted & kept.
Vegetables required:
Cut up some brinjals, potatoes & keep.
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Fry the finely sliced Onions, Green chillies cut lengthwise, a few Curry leaves, till onions are half brown now add the ginger/garlic paste & fry on low heat for 2-3 mins. Add Chillie pwd. & fry till oil comes to the surface, now add the the ground green masala & continue for fry for a further 2-3 mins. Add the vegetables-(brinjals/potatoe pieces) & fry for 2-3 more mins, add salt, tamarind juice mix well & allow to bubble, when the brinjals & potatoes are cooked add the fried salt fish pces, mix well & leave the curry to thicken.
When the gravy is thick enough – remove & serve with plain white rice.
*You could add hard-boiled duck or chicken eggs to the Curry. Or you could make egg omelets & serve with the Curry & Rice.
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