Dried Fish Chutney
Dried Fish Chutney is a popular dish in Naga cuisine, known for its bold and spicy flavors. This chutney is made with dried fish and a variety of aromatic spices, creating a delicious and unique condiment.
Ingredients
- 200g dried fish
- 2 onions, finely chopped
- 4-5 cloves garlic
- 1 inch ginger, grated
- 4-5 green chilies
- 1 tomato, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- 2 tablespoons mustard oil
Instructions
- Soak the dried fish in warm water for 15 minutes, then drain and remove any bones.
- Heat the mustard oil in a pan and fry the dried fish until crispy. Remove from the pan and set aside.
- In the same pan, add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are translucent.
- Add the chopped tomato, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook until the tomatoes are soft.
- Add the fried dried fish to the pan and mix well. Cook for another 5-7 minutes.
- Remove from heat and let it cool. Once cooled, transfer to a blender and blend to a coarse paste.
- Your Dried Fish Chutney is ready to be served!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 5g
- Protein
- 20g
- Fat
- 8g
Supplies
Pan Blender
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the Dried Fish Chutney with steamed rice or as a side with Naga-style meals.
Tips & tricks
Adjust the spiciness according to your preference by adding more or fewer green chilies.
Cost
$10