Fish chutney powder

A different sort of dry chutney to have with a nice Kerala meal. Any sort of fleshy fish may be used for this.

Serves 4 to 6
Preparation and cooking : 45 minutes to 1 hour

Ingredients

1. Fish (any fleshy variety) - 250 gms
2. Onions or shallots chopped - 2 tablespoons
3. Ginger chopped finely - 1 teaspoon
4. Curry leaves from one sprig
5. Turmeric powder - 1/2 teaspoon
6. Chilli powder - 1/2 teaspoon
7. Salt to taste
8. Oil - 2 tablespoons

Method

1. Steam or boil the fish in 1/2 cup of water with the turmeric and salt.
2. After about 5 to 7 minutes of cooking, remove the fish from the water. Skin and bone it carefully. Discard the skin and bones. (Care should be taken that all bones, big or small are removed.)
3. Flake the fish using a fork or your fingers.
4. In a wok, heat the oil. When hot add the ginger, curry leaves and onions. Saute for 2 minutes and add the chilli powder. Saute for a few seconds only.
5. Add the flaked fish and stir.
6. Turn the flame to low. Spread out the fish and do not cover.
7. Stir occasionally and saute on very low flame for about 30 minutes. While stirring, break up any fish lumps and mash it with the spatula itself.
8. After a while, the fish will turn into a brown powdery chutney.
9. Serve as dry chutney with a hot Kerala meal of rice and curry.

Tips

The fish has to fry on very low heat for a long time.

Tinned fleshy fish (like tuna or mackerel) is ready for use in this recipe from step 4.

This is similar in appearance to dry coconut chutney.