How to Make Ultimate Dry Fish Kootu – Dry Fish Curry
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Steps to Prepare Quick Dry Fish Kootu – Dry Fish Curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Dry Fish Kootu – Dry Fish Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dry Fish Kootu – Dry Fish Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dry Fish Kootu – Dry Fish Curry is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dry Fish Kootu – Dry Fish Curry estimated approx 15 mins.
To begin with this particular recipe, we must first prepare a few components. You can cook Dry Fish Kootu – Dry Fish Curry using 6 ingredients and 8 steps. Here is how you cook that.
#driedfish In this recipe I used Barracuda variety of fish, which is called as Sheela meen in Tamil, Jellow in Telugu, Neduva in Malayalam, Jaba or Tal in Hindi.It is low in saturated fat and high in omega 3 fatty acids which helps to protect heart, contains Vitamin B2 which our body cannot produce helps to maintain our nervous system, helps in brain development including concentration power, memory power as they are rich in omega 3 fatty acids.
Ingredients and spices that need to be Get to make Dry Fish Kootu – Dry Fish Curry:
- 3 pieces (50g) Barracuda Dry Fish (Seela karuvadu) –
- 25 to 30 Shallots
- 3 Green Chilies
- ¾ cup Gingerly Oil –
- 1½ tsp Kuzhambu Masala Powder –
- 1 cup Rasam –
Instructions to make Dry Fish Kootu – Dry Fish Curry
- Preparation: First clean the dry fish in tap water to remove excess salt and other dirt particles. [Note: If you want you can soak them in water for 5 to 10 minutes prior to cleaning)
- Chop the shallots and green chilies in round shape. Prepare Rasam. [Note: Instead of adding tamarind juice extract here we are adding Rasam. To get better taste add Rasam only!
- In a pan add gingerly oil. Once oil get heated add chopped shallots and chopped green chilies. Saute till onion becomes transparent. [Note: Use Gingerly oil to get better flavor and aroma]
- Now add cleaned dry fish and sauté for 2 to 3 minutes in low flame. Add 1 ½ tsp of Kuzhambu Masala Powder mix well and sauté for 1 to 2 minutes.
[Note: If you don’t have homemade masala powder then you can use 1 tsp of turmeric powder, 1 tbsp of red chilli powder, 2 tbsp of coriander powder, ¼ the tsp of cumin powder, ¼ tsp of pepper powder.]
- Now add Rasam. I added 1 cup of rasam. If you need more gravy you can add 1 ½ cup of rasam. Keep in medium low flame and close it with lid. [Note: Do not add water instead of rasam]
- Check for salt and add if necessary.
Tip: For any dry fish gravy always check for salt then add, as dry fish will leave salt. Also in this recipe we have added Rasam which is salted already.
- After 5 minutes, stir it gently and check if dry fish is cooked or not. Mostly around 5 to 10 minutes dry fish will get cooked and oil will get separated.
Tip: If dry fish is overcooked it will get dissolved in the gravy and you can’t find pieces L. So make sure you check if it is cooked or not for every 2 to 3 minutes.
- Dry fish kootu is ready !!
You can have it along with white rice or Tholi paruppu sadam.
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