Fresh fish rapidly deteriorates so fish are preserved through traditional methods as drying, smoking & salting. Drying food is the worlds oldest known preservation method and dried fish has a storage life of several years.
Dried fish provides an excellent source of protien with fewer calories than other food such as meat. Dried fish is a natural product & has immense amount of omega-3 fatty acids as well as antioxidants and terrific source of calcium & phosphorus.
Here I have used Anchovies which are small fish known as kollathuru in Mangalore. You can use other dried fishes like Mackerel (Bangude), Sole fish (Nang), cat fish (Thede), Shark (Thate)
Ingredients :
200 gms dried Anchovies
2 small potatoes boiled and cut into four
1 and half cup coconut grated
9-10 dry Bedagi chillies
1/2 tsp turmeric powder
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
5-6 peppercorns
pinch of carom seeds
6-7 methi seeds
1 small chopped onion
4-5 flakes garlic
small lime sized tamarind
salt to taste
Method :
1. Remove the head and tail of dry Anchovies and soak in water for 10 minutes. Then wash them 5-6 times and the final wash water must be clear.
2. Grind coconut & all spices along with tamarind & turmeric powder to a fine paste using water.
3. Pour the ground paste into the cooking vessel. Add enough water to get desired consistency. Add 1 tsp salt and bring the curry to a boil.
4. Now add the boiled potatoes & then the cleaned dry anchovies.
5. Bring the curry to a boil. After 2-3 minutes take off the flame.
6. Serve with hot steamed rice.
I bet every Mangalorean will agree with me that there is nothing more satisfying than a meal of nungel meen rassa or nungel meen chutney with hot steamed rice during a cool winter like todays.
Dried fish provides an excellent source of protien with fewer calories than other food such as meat. Dried fish is a natural product & has immense amount of omega-3 fatty acids as well as antioxidants and terrific source of calcium & phosphorus.
Here I have used Anchovies which are small fish known as kollathuru in Mangalore. You can use other dried fishes like Mackerel (Bangude), Sole fish (Nang), cat fish (Thede), Shark (Thate)
Ingredients :
200 gms dried Anchovies
2 small potatoes boiled and cut into four
1 and half cup coconut grated
9-10 dry Bedagi chillies
1/2 tsp turmeric powder
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
5-6 peppercorns
pinch of carom seeds
6-7 methi seeds
1 small chopped onion
4-5 flakes garlic
small lime sized tamarind
salt to taste
Method :
1. Remove the head and tail of dry Anchovies and soak in water for 10 minutes. Then wash them 5-6 times and the final wash water must be clear.
2. Grind coconut & all spices along with tamarind & turmeric powder to a fine paste using water.
3. Pour the ground paste into the cooking vessel. Add enough water to get desired consistency. Add 1 tsp salt and bring the curry to a boil.
4. Now add the boiled potatoes & then the cleaned dry anchovies.
5. Bring the curry to a boil. After 2-3 minutes take off the flame.
6. Serve with hot steamed rice.
I bet every Mangalorean will agree with me that there is nothing more satisfying than a meal of nungel meen rassa or nungel meen chutney with hot steamed rice during a cool winter like todays.
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