Dried fish is a delicacy. Fish like surmai or king makarel, makarel,
shrimps, Bombay duck and many more are sun dried with lots of salt. Salt helps
in preserving the dried fish.
Andhra Pradesh cuisine
has a unique variety of vegetarian and non vegetarian dishes. The combinations
of vegetables with meat and fish are very interesting.
Baby potatoes with dried surmai or king makarel is an
amazing recipe. The humble baby potatoes in this fish curry taste awesome. The
curry is sour in taste due to the tamarind pulp which is used in it this
recipe. Thus this curry is locally called as khatta.
Recipe for Alu with dried Surmai Khatta
Ingredients for Alu with dried Surmai Khatta
- 250 gms baby potatoes ( half boiled and peeled)
- 200 gms dried surmai fish ( cut into 2 inch pieces)
- 1 cup onion (thinly sliced)
- ½ cup tomatoes (diced)
- 12 cloves garlic
- ½ cup tamarind pulp
- 2 tsp red chilly powder
- ¼ tsp turmeric powder
- ½ tsp mustard seeds
- 10 curry leaves
- ½ cup oil
- Salt to taste
How to make
Soak the fish pieces in water for ten minutes. Wash nicely
to get rid of excess salt. Keep aside on paper napkin so that it becomes dry.
Grind onion and garlic to a fine paste. Tip the paste in a
mixing bowl.
Add 400 ml of water to the paste.
Add turmeric, chilli powder and salt followed by tamarind
paste. Mix well.
Heat oil. Fry the fish pieces. Keep aside.
In the leftover oil add mustard seeds, curry leaves. As the
mustard seeds splutter add diced tomatoes followed by the curry solution.
Add the half boiled baby potatoes.
Let it come to a boil. Simmer for ten minutes.
Oil will start appearing on the top of the simmering curry.
Now add the fried pieces of fish.
Simmer for five minutes.
Serve with steamed rice.
No comments:
Post a Comment