(Print Recipe)Recipe Source: My mum-in-law
- 1 1/2 cups grated coconut
- 1/2 cup dry fish (shredded)
- 1 tbsp tamarind juice
- 1 tsp oil
- 4 dry red chillies
- 1/2 tsp cumin (jeera)
- 1/4 tsp turmeric (haldi)
Note: Instead of the above 3 ingredients (red chillies, jeera and haldi) you can use 2tbsp Bafat powder to which garam masala (cinnamon, cloves etc) has not been added.
1. Dry fish can be terribly salty – so soak it in lots of water for at least 6-8 hours (or more if you want your chutney less salty). Throw away the soaked water. Carefully slice off the skin (if present) and make thin slices (assuming you are using a chunky piece of fish)
2. Heat 1 tsp oil a tawa and gently fry the fish till it is lightly roasted. Remove & shred the roasted pieces.
3. Use a dry grinding jar of a mixer grinder to grind all the ingredients to a coarse paste – it must be coarse enough to feel the grated coconut – yet well blended so that all the ingredients get incorporated and release the flavours.
4. Serve with rice or ‘pez’ (konji made out of brown rice) – its the best meal ever!