Dry Fish Curry Mangalorean Style | Nungel Meen Curry | Dry Fish Curry
Dry Fish Curry Mangalorean Style | Nungel Meen Curry | Dry Fish Curry with a detailed photo and video recipe. Nungel meen curry is a very authentic recipe from Mangalore. This dry fish curry has an awesome flavour and aroma and turns out to be every seafood lovers delight! This is a wonderful dish, I do love the dry fish curry as much as fresh fish curry.
Dry fish is the ideal seafood option during the monsoon when obtaining fresh catch was almost next to impossible – the fishing boats would not venture out into the sea due to safety reasons. It is the perfect recipe if it is raining outside. Only the ones who have tasted this delicious dry fish curry will know the magic of savouring a dry fish delicacy on a rainy day.
According to me, dry fish curry is the most comforting food when it is raining and cold outside. If you have loved fish cuisine in all its different forms, this is easy to prepare tangy dry fish curry and it will be a welcome addition to your staple diet. The local Mangalorean fish-eating community literally survive on dry fish curry during the wet season. Here I have used dried anchovies fish which are small fish known as kollataru in the local Tulu language in Mangalore. You can use any other varieties of dry fish like mackerel(bangude), catfish, balyar(shark), sole fish(nang meen).
Finally, I would like to highlight my other seafood recipe collection with the Dry Fish Curry Mangalorean Style post. It includes recipes like prawns sukka, sardine fish curry, anchovies fish curry, bangude gassi. Further, I request you to check my other recipes collection like,
Recipe Card For Dry Fish Curry Mangalorean Style :
Dry Fish Curry Mangalorean Style | Nungel Meen Curry | Dry Fish Curry
Ingredients
- 1 cup dry anchovies fish(kollataru in tulu language) cleaned
- 3 potato chopped cube sizes
- 2 tomato chopped
- 1 onion chopped
- 1 green chilli chopped
- salt to taste
for masala
- 7 to 8 dry red byadagi chilli
- 1 tbsp coriander seed roasted
- 1 tsp cumin seeds roasted
- 1 tsp mustard seeds roasted
- ¼ tsp methi(fenugreek seeds) roasted
- 1 cup coconut grated
- ½ slice onion
- 4 cloves garlic
- lemon size tamarind
- ½ tsp turmeric powder
Instructions
- Clean the dry fish and if required soak the dry fish in hot water for 10 minutes to remove the excess salt.
- Firstly, take frying pan add 7 to 8 byadagi red chilli and roast on low flame. when dry chillies puff up turn off the flame. let it cool down.
- Next, heat frying pan add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, ¼ tsp methi seeds and roast on low flame.
- Now, transfer all roasted ingredients to mixi jar and further add 1 cup of grated coconut, ½ slice onion, 4 garlic cloves, lemon sized tamarind, ½ tsp turmeric powder. add little water and grind into a fine paste.
- Keep the kadai on a gas flame, add 3 chopped potatoes, 2 chopped tomatoes, 1 sliced onion and 1 green chilli. now add the required amount of water to cook and salt to taste, mix well.
- Cover and cook for 5 minutes or until the potato is cooked well.
- Next, add the ground masala paste and add the required amount of water to adjust the consistency.
- Cover and boil until the raw smell of masala goes off.
- Once the gravy starts boiling add cleaned dry fish and mix well.
- Cover and cook for 5 minutes on medium flame. Then turn off the flame.
- Serve dry fish curry with hot parboiled rice or white rice.
Video
Notes
- Dry fishes are very salty so carefully add the salt to the curry.
- Soaking dry fish in hot water for about 10 to 15 minutes helps to remove the excess salt and impurities in the dry fish.
How to make Dry Fish Curry Mangalorean Style with step by step photo:
- Clean the dry fish and if required soak the dry fish in hot water for 10 minutes to remove the excess salt.
- Firstly, take frying pan add 7 to 8 byadagi red chilli and roast on low flame. when dry chillies puff up turn off the flame. let it cool down.
- Next, heat frying pan add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, ¼ tsp methi seeds and roast on low flame.
- Now, transfer all roasted ingredients to mixi jar and further add 1 cup of grated coconut, ½ slice onion, 4 garlic cloves, lemon sized tamarind, ½ tsp turmeric powder. add little water and grind into a fine paste
- Keep the kadai on a gas flame, add 3 chopped potatoes, 2 chopped tomatoes, 1 sliced onion and 1 green chilli. now add the required amount of water to cook and salt to taste, mix well. Cover and cook for 5 minutes or until the potato is cooked well.
- Next, add the ground masala paste and add the required amount of water to adjust the consistency. Cover and boil until the raw smell of masala goes off.
- Once the gravy starts boiling add cleaned dry fish and mix well.
- Cover and cook for 5 minutes on medium flame. Then turn off the flame.
- Serve dry fish curry with hot parboiled rice or white rice.
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