Dried Fish is popular in Sri Lankan cooking. We cook it as a curry, stir fry or even mix with some other vegetables. This is a simple mild spicy curry with dry fish. Adding some lime juice gives some aroma and a good taste to the curry.
Please remember to check salt before adding any salt, because dried fish are always salty and is enough to taste the curry. Though I like to eat this when my mother or some other relative cooks, this time I tried it myself. It is still tasty and with good aroma.
Here is my recipe from Sri Lanka on how to cook dry fish curry.
Ingredients (2-3 servings)
50g dry fish
1 onion, sliced
2 green chilies
1 tomato, sliced
1 tsp chili powder
½ tsp turmeric powder
1” piece cinnamon stick
½ tsp fenugreek seeds
1 sprig curry leaves
Piece of rampa /pandan leaves
1 tsp fresh lime juice
1 cup thin coconut milk
1/2 cup thick coconut milk
Salt as required
Wash, clean and cut dry fish into pieces.
In a pot , mix all ingredients except lime juice, salt and thick coconut milk.
Cook in low flame until dry fish is cooked and tomato become more soften.
Then add thick coconut milk. Simmer in low flame while stirring.
Check for salt. Add some salt only if necessary.
When coconut milk starts to boil, switch off the flame.
Add lime juice and mix well.
Remember to stir the curry for few more minutes even after removing from the stove. This will avoid lumps due to adding coconut milk.
Serve with plain rice or roti.