Fish Chutney
| Serves: |
6 |
| Recipe Type: |
Non Veg. |
| Preparation Time: |
15 M |
| Cooking Time: |
30 M |
| Difficulty: |
Easy |
Ingredients:
- 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)
Cooking Instructions:
- 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.
