Dry Fish Curry (karuvadu kuzhambu)

INGREDIENTS

Dry fish - 200g
coconut - 1 cup
chilly powder - 2 teaspoons
coriander powder - 2 teaspoons
jeera - 1 teaspoon
turmeric powder - 1/2 teaspoon
mustard + fenugreek - 2 teaspoons
sambar onion - 2
green chilly - 3 (slit into lengthwise)
tamarind - lemon size
brinjal - 1
curry leaves - few
salt - as per taste



METHOD

Keep the dry fish in the water for 5 to 10 minutes. (It will be softer). Clean it and keep it aside.


Fry mustard and fenugreek without oil. Grind coconut, chilly, coriander, jeera, turmeric, sambar onion, mustard, fenugreek together to a fine paste. Keep it aside.


Cut brinjal and keep it in water for 5 minutes. Squeeze juice from tamarind.


In a vessel put the fish, grinded masala, brinjal, green chilly, tamarind juice. Add enough water and stir well. Add curry leaves and salt. Bring to cook for about 10 minutes. Reduce flame and allow to cook for few more minutes. Don't allow to be too thicky. Curry is ready now.

Note: Instead of brinjal you can also prepare this curry with drumstick, green banana.