Karuvattu Kulambu – Dry Fish Recipe – Village Seafood Recipes

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Dry Fish Curry


Dry Seer Fish – 200 gms
Brinjal – 6 nos
Drumstick – 2 nos
Water – 2 cups
Gingelly Oil – 3 Tbsp
Mustard seeds – 1 Tsp
Fenugreek – 1/4 Tsp
Shallots – 1 cup
Curry leaves
Onion – 1 no. chopped
Ginger garlic paste – 1 Tsp
Green chili – 2 nos slit
Tomato – 3 nos chopped
Turmeric powder – 1/4 Tsp
Chili powder – 4 Tsp
Diluted Tamarind puree – 1 cup
Rock Salt



1. Boil some water and add the dry fish pieces to it
2. Close the pot and leave it aside till we add this in the fish curry, this step will ensure that the dry fish pieces are soft while adding into the curry
3. Heat a claypot and add oil, add mustard seeds, fenugreek seeds
4. Once the mustard seeds splutter, add garlic, shallots, curry leaves, finely chopped large onion and ginger garlic paste
5. Saute them till the onions turn golden in color
6. Add green chilies, tomatoes and saute till the tomatoes turn mushy
7. Add rock salt, turmeric powder, chili powder and saute them
8. Add the vegetables and saute them for 5 mins
9. Add tamarind puree and water, close and cook them till they are done
10. After 10 mins, add the dry fish pieces and close and cook for 15 mins
11. Check for seasoning and cook for another 5 mins and turn off the stove
12. Serve the Dry Fish Curry with some steamed rice
13. This tastes best when had the next day. You can re-heat it and have it.



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