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Before you jump to Dry Fish Kootu – Dry Fish Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to dry fish kootu – dry fish curry recipe. To cook dry fish kootu – dry fish curry you need 6 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Dry Fish Kootu – Dry Fish Curry:
- Prepare 3 pieces (50g) Barracuda Dry Fish (Seela karuvadu) –
- Get 25 to 30 Shallots
- You need 3 Green Chilies
- Provide ¾ cup Gingerly Oil –
- Take 1½ tsp Kuzhambu Masala Powder –
- Take 1 cup Rasam –
Steps 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.
Serve the Mixed Vegetable Poricha Kootu along with steamed rice and Vathal Kozhambu. If you like this recipe, you can also try our South Indian. The coconut flavour in kootu is very tempting. It is mostly served as a side dish in any Tamilian Thali. We can enjoy it with hot chappathis and boiled rice.
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