If you could have loved fish cuisine in all its different forms, this easy-to-prepare tangy dry fish chutney can be a welcome addition to your staple weight-reduction plan. Fish (or meen as they call in Tulu) chutney paired with the nutritious Ganji (brown rice porridge or gruel) is comfort food at its best.
Gazing out on a rainy day in Chicago, my mind flashes back to Bombay (Mumbai) a city that sees rains in its full fury; an entire season dedicated to the monsoons. For a coastal city with a few of the very best seafood, the monsoons ensure fishermen stay away and fresh fish is just about unavailable. Yet, fish lovers aren’t morose, with a number of the best dishes with dried fish being cooked up on this season.
The rain brings back those memories – walking back home from school in my raincoat to the door opening to those wafting flavors of fish/meen chutney.
The best way to make dry fish / nungel meen chutney
For those who haven’t heard of dried fish (nungel meen) chutney before, it’s a tangy and spicy chutney, comprised of dried fish, often a shrimp, mackerel, anchovies or shark fish. A preferred side dish with fish-eating communities across India, fish chutney is made by slow roasting dried fish in a little bit of oil and coarsely grinding the roasted fish with freshly grated coconut, garlic cloves, and a couple of other spices. Finally, a tad little bit of tamarind is added to bring about the suitable amount of tanginess within the dish.
For years, having moved to the US, I’d assumed eating fish chutney can be confined to those India visits. That was until we discovered dried anchovies in our local store and I couldn’t wait to make it. My kids wrinkled their noses at first but having tasted it, their gustatory senses won over the olfactory ones 🙂
Pair this meen chutney with yogurt rice (dahi rice) or Ganji dish and it can immediately add that extra little bit of flavor to your meal, making it an absolute lip smacker.
The best way to make dry fish / nungel meen chutney with Kundapur masala powder
Substitute byadgi chilies, cumin seeds, coriander seeds, peppercorns and fenugreek seeds with 3 tablespoons of Kundapur masala powder. This can prevent effort and time related to roasting these spices.
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Dried fish chutney (Meen Chutney)
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Slowly roast the dried fish over medium-low heat for about 10-Quarter-hour. Turn off the warmth when the fish has turned crispy and may easily be broken to pieces. Break them into bite size pieces and discard the tail (if using shark fish or thatte). Set it aside to chill.
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Heat a teaspoon of coconut oil in a medium sized pan and over medium heat.
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Add chilies to it and roast them till an aroma emanates from it. Remove the chilies and keep it aside.
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Roast remaining ingredients (coriander seeds, cumin seeds, peppercorns, ajwain and fenugreek seeds and turmeric powder) for a minute or till it turns fragrant. Set it aside to chill it down (for about 10 minutes)
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Transfer them to a blender together with the chilies, onions, garlic and tamarind paste and grind them to a effective paste. Add the coconut and pulse 2-3 times. Transfer the coconut-spice powder to a bowl and blend the fried fish.
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Store in an air-tight container in a refrigerator and eat inside 4-5 days.
To make your dried fish chutney last for a month or so, don’t add onions and as a substitute of freshly grated coconut use dried coconut flakes (copra) in the identical ratio. Store it in an airtight container within the refrigerator.
Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you could have health issues, please work with a registered dietician or nutritionist.
Serving: 1tablespoonCalories: 33kcalCarbohydrates: 2gProtein: 2gFat: 2gSaturated Fat: 2gCholesterol: 4mgSodium: 9mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 115IUVitamin C: 16.9mgCalcium: 13mgIron: 0.5mg
This recipe definitely recreated my childhood memories, and hope it creates recent memories for you and your kids.
Do you could have any questions on this fish chutney recipe? Leave a comment below, and I can be blissful to assist.
