Preparation time: 45 mins
Serves : 6 – 8 Nos.
Goes well with: Rice, Ragi ball
Ingredients:
- Dry Fish – 6-8 peices
- Onion (medium) – 2 No
- Tomato (medium) – 2 Nos.
- Mustard seed – 1 tsp
- Fenugreek seeds -2 tbsp
- Cumin – 2 tbsp
- Black pepper -1 tbsp
- Garlic – 1 Bulb
- Green Chillies – 2 Nos.
- Peanuts – 50 gms
- Brinjal – 3 nos
- Potato (medium) – 2 nos
- Tamarind – big lemon size
- Curry leaves – 2 strands
- Coriander Leaves – 2 strands
- Turmeric powder – 1 tbsp
- Red chilli Powder – 2 tbsp
- Coriander powder – 3 tbsp
- Water – 4 cups
- Sesame/ Cooking Oil – 5-8 tbsp
- Salt – As per your taste
Pre-cook:
- Fresh peanuts pressure cook for 2 whistles/ dry peanuts soak them overnight and pressure cook 2-4 whistles.
- Take hot water and wash the dry fish to remove excess salt from it.
Cooking Method:
- Heat Iron pan and add oil
- Add mustard seeds, fenugreek seeds, black pepper and cumin seeds one after the other
- Add Cut garlic, onion and curry leaves stir them until they turn brown
- Add tomatoes and cook in medium flame until oil separate
- Add cut potatoes, brinjal and boiled peanuts mix them well
- Add turmeric , red chilli, coriander powder and salt mixing well in medium flame
- Add tamarind water and add more water if required
- Check salt and mix well ( Less salt would be best as dry fish contains salt in it)
- Leave it to boil and get thicken for 20 mins
- Add dry fish to the curry, don’t mix too much after adding fish.
- Let it cook for 5 mins and turn it off
- Garnish it with coriander leaves.
Enjoy this mouth watering curry and serve with Rice or Ragi ball.