Sunday lunch with rice and dry nethili( anchovies) and baby potatoes and the usual dal with cucumber ( we call it mulagushyam) altogether a nostalgic combination..

Dry fish we all love ( fish lovers)..can’t explain the taste..even if it is a bit on the higher side on salt we all love it in Malabar…anywhere for that matter…Only not liking part is the pungent smell it gives out when frying…In fact the smell lingers for a whole day..But when you think of the end result you look forward to only that,,not the in between awkwardness..During rainy season we use dry fish in plenty,,those time fresh fish will not be available in plenty..mainly fisherman will not go to sea fishing…

Sunday lunch with rice and dry nethili( anchovies) and baby potatoes and the usual dal with cucumber ( we call it mulagushyam) altogether a nostalgic combination..
Print Recipe
Servings Prep Time
3 servings 30 minutes
Cook Time Passive Time
10 minutes 45 minutes
Servings Prep Time
3 servings 30 minutes
Cook Time Passive Time
10 minutes 45 minutes
Sunday lunch with rice and dry nethili( anchovies) and baby potatoes and the usual dal with cucumber ( we call it mulagushyam) altogether a nostalgic combination..
Print Recipe
Servings Prep Time
3 servings 30 minutes
Cook Time Passive Time
10 minutes 45 minutes
Servings Prep Time
3 servings 30 minutes
Cook Time Passive Time
10 minutes 45 minutes
Ingredients
Servings: servings
Instructions
  1. Soak the dry fish in warm water for 30 minutes to remove extra salt and the impurities.
  2. Wash again in fresh water, strain, and marinate in turmeric powder, chili powder and salt only if needed.
  3. Mostly dry fish will have more salt. Then no need to add salt.
  4. After 30 minutes, heat oil, add curry leaves and the fish pieces and fry until golden brown both sides.
  5. Have with rice.

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