Dry fish curry or Nethili fish curry

Nethili fish

This a dry recipe made of dry fish. Actually I thought of making some thing else and resulted in this, new invention. You can have this as a side dish for any thing even for bread, dosa, sambar, rasam, chappati, phulka etc.

• Dry fish – 12 -13 pieces (Nethili fish)
• Onion – 4 (finely chopped)
• Tomato – 2 (finely chopped)
• Coconut – 5-6 small pieces
• Tamarind – ¼ lemon size
• Chilly powder – ½ tsp
• Cumin seed – ½ tsp
• Turmeric powder – ¼ tsp
• Ginger-Garlic paste – 2 tsp
• Oil – 3-4 tsp (recommended coconut oil) 
• Salt – to taste

1. Soak the fish in water for 10-15 min.
2. Wash the dry fish nicely with generous amount of water.
3. In the mixer grind the coconut with tamarind to a nice paste, keep it aside.
4. Now in a wok add oil, let it heat.
5. Add cumin seeds, when it starts to crackle add the fish, fry it nicely.
6. Add onion. When it becomes light brown add ginger-garlic paste.
7. Now add the chopped tomatoes and all the masalas, let it cook.
8. When the tomatoes mash well add the ground paste, now taste the seasonings and adjust according to your taste.
9. When oil oz out, the curry is ready to serve hot with rice as a side dish. 

Methi chutney

Methi chutney! it will be acquired in taste. No not at all. If you have it onceyou will think of making it again & again.In this recipe toor dal will change the taste.

• Fenugreek or Methi leaves - 1 cup
  


• Yellow pigeon peas or Toordal - 1/2 Cup


• Tomato - 2 medium


• Red chilly - 2


• Pepper - 1tsp


• Cumin seeds - 1tsp


• Coconut - 1Cup


• Salt - to taste


• Oil - 1 tsp

1. In a wok put 1 tsp of oil and fry the methi leaves and tomatoes separately.


2. In another pan dry roast toor dal, dry chilly, pepper and Cumin separately.


3. Now in the mixer grinder first grind the dry roasted ingredients then the fenugreek leaves and tomatoes.


4. Now it is ready to serve.

Coconut Paste

This coconut paste is used for gravy to make it thick. This paste can also be used for Kurma's  like egg, mutton, chicken and also for vegetarian.

• Onion - 1 large (sliced)


• Coconut - 1 small (shredded coarsely)


• Coriander (dhania) seeds - 2 tsp


• Cumin seeds- 1 tsp


• Garlic - 4 pods (seperated & peeled)


• Chillies - 15 no. (green or red)


• Cloves - 2 no.


• Cinnamon stick - 1"


• Peppercorns - 5 no.


• Sesame seeds - ½ tbsp


• Poppy seed or Khuskhus - ½ tbsp


• Cashews - 5 to 6 No.


• Oil - 1 tbsp

1. Roast all the dry ingredients over dry griddle. When crisp, grind till coarsely crushed.


2. Heat oil, fry onions till light pink and tender.


3. Now add all other ingredients, including crushed dry masalas. Stir fry for 2 minutes.


4. Let it cool then grind with as little water as possible, to make a thick paste.


5. Refrigerate, and use as required.Cool and grind with as little water as possible, to make a thick paste.


6. Refrigerate, and use as required.

Coconut Rice

Coconut rice is famous in the southern region of India. It is good for travel and lunch box.

• Rice - 2 cups


• Coconut – ½ cup(grated)


• Mustard – ¼ tsp


• Cumin seed – ½ tsp


• Channa dal - 1 tsp


• Urad dal – ½ tsp


• Green Chilies – 2 no(Small pieces)
  


• Hing - a pinch


• Onion - 1 (finely chopped)optional
  


• Curry leaves – as required


• Peanuts – 2 tsp


• Cashewnuts – 1 tsp(broken)


• Coconut oil -3 tsp


• Ghee – 1 tsp


• Salt – to taste

1. Boil the rice with half salt. When it is ready, transfer the rice in to big vessel so that it starts to cool down and won't stick with one another. Now keep it aside.
   


2. In a wok put oil,when it is hot add mustard seed.


3. When it pop up, add cumin seed, channa dal, urad dal, curry leaves, pea nut and cashew nut.


4. When all become golden brown add onion and green chilly.


5. When onion started to be golden brown, put hing, salt and the grated coconut.


6. Fry all the ingredients nicely. When nice roasted smell of coconut starts to come, add ghee and rice. Mix all together.


7. Now the rice is ready to serve.

NOTE :- If you are preparing this for travel then don't add onion to this.

Coconut Chutney

It is a simplest chutney which can be made by every one. We can keep this chutney out till afternoon nothing will happen because while grinding  we have added mustard seed, garlic and ginger in it.

• Grated coconut - 1cup
• Green chilly - 3 to 4 (your taste)
• Garlic - 2pods
• Ginger - a small piece
• Mustard seeds - 1tsp
• Coriander leaves
• Tamarind & salt - to taste
• Oil - 2tsp
• Mustard seeds - 1tsp
• Cumin  - 1/2tsp
• Curry leaves - 2 to3
• Asafoetida - a pinch
• Black gram or Urad Dal - 1/2 tsp
• Dry chillies - 2no. (broken in to 2 pieces)

1. Grind Coconut, Green chilly, garlic, ginger, mustard seed, tamarind, salt and coriander leaves. Make as a fine paste by adding little water.
2. Take this chutney in a bowl.
   
3. In a pan put oil,When it is hot add mustard seed.
4. When it started cracking add zeera, black gram, curry leaves and dry chilly.
5. When all become brown switch of the stove and now add asafoetida.
6. Pour this tempering over the chutney. Now ready to eat with idily, dosa, chapati ...