Unakkameen Thenga Chammanthy (Dry Fish Chutney) is a traditional Indian recipe for a classic preserve of fried and pounded dried fish mixed with grated coconut, spices, shallots, ginger and tamarind paste. The full recipe is presented here and I hope you enjoy this classic Indian version of: Dry Fish Chutney (Unakkameen Thenga Chammanthy).
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Ingredients:
250g dried fish (obtainable from Oriental supermarkets)
300g grated coconut
4 dried red chillies
pinch of ground fenugreek seeds
1/4 tsp freshly-ground black pepper
1 sprig of curry leaves
6 shallots, grated
1 small piece of ginger, grated
1 tsp tamarind paste
salt, to taste
sesame oil for frying
Method:
Wash the fish thoroughly then flake the flesh and remove any bones. Soak in a bowl of water for 60 minutes (this will remove any excess salt) then drain. Spread on a tea towel and place in the sun to dry.
Heat sesame oil in a wok, add the fish and fry until dark and crunchy. Drain the fish and pound to a powder in a mortar.
Discard the oil and wipe the wok dry. Use to dry-fry the grated coconut, chillies, black pepper, fenugreek seeds and curry leaves until aromatic. When the colour of the coconut noticeably changes to a golden brown take off the heat and set aside to cool in the pan.
Add the shallots, ginger and tamarind paste. Stir, breaking up the coconut until you have a fine, sand-like mixture. At this point stir-in the powdered fish and mix thoroughly to combine.
Transfer to a clean, air-tight container and store in a cool, dry, cupboard.
Be careful when using that any utensil you place in the chutney is completely dry, as any moisture will cause the mixture to spoil.
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