Fish Chutney Recipe

• ¼ kg Fish (dried)
• 3 cups Coconut (grated)
• 4 dry Red Chilies
• ¼ tsp Pepper
• A pinch of Fenugreek Seeds
• 1 stem of Curry Leaves
• 6 Baby Onions
• Small piece of Ginger
• Tamarind (to taste)
• 4 tbsp Oil
• Oil (for frying)
• Salt (to taste)

• Heat oil in a pan and deep fry the fish, until crispy. Remove and grind into a paste.
• Heat 4 tbsp oil in a pan and fry coconut, red chilies, pepper, fenugreek seeds, and curry leaves, until golden brown. Remove and set aside to cool.
• Grind baby onions, ginger, tamarind, and salt together into a smooth paste.
• Mix in fish paste and the cooled coconute mixture. Transfer into a jar.
• Serve when required.