Every beloved and timeless dish, salted fish curry is something I’ve made countless times. Each time, there’s a twist that brings a new variation. While the core ingredients remain the same, the types of beans can vary - from mochakottai (field beans), chickpeas, or kondakadalai (chana dal). Additional ingredients like potatoes, brinjals, white radish, okra, or murungakkai (moringa fruits/sticks) offer endless possibilities (SOUTH INDIAN FISH CURRY RECIPES).
The most suited salted fish is kurau/threadfin, especially large pieces that can be chopped into smaller portions. No matter the variation, it remains a classic and authentic Indian salted fish curry. The recipe I’m sharing uses mochakottai/field beans. Imagine the irresistible aroma of salted fish curry, cooked with spices, and scented with curry leaves, wafting through the air (INDIAN CRAB RASAM: NANDU SOUP)?
For The Beans
1 cup mochakottai/field beans
1 tsp turmeric powder
A pinch of salt
Water, as needed
Simmer beans with the ingredients till soft. Drain off the water and set aside.
400g
threadfin/kurau salted fish with bones - soaked for 10 mins and rinsed
1/2 tbsp chilli powder
1 tbsp fish curry powder
(Mix chili powder and curry powder with some water for a thick curry paste)
2 potatoes, cut into medium-sized pieces (skin on, please)
1 tsp
fenugreek seeds
1/2 tsp ginger
paste
1 tsp garlic
paste
1 tbsp red
onion paste
2 tbsp thick
tamarind juice
Sprigs of curry
leaves
Water - as needed
5 tbsp oil
Salt, for taste
Add curry paste, stirring until oil starts to separate.
Add potatoes and pour in water.
Simmer until the potatoes are three-quarters tender.
Add salted fish, tamarind juice and salt.
Stir and simmer for about 3-4 minutes to cook the salted fish..
Now, add beans and curry leaves to the curry.
Stir well and let it simmer for another 2-3 minutes before removing it from the heat.
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