Andaman dry fish chutney
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Sun-dried fish roasted and pounded with onion, chilli, garlic and tamarind into a fiery chutney eaten with rice.
Region: Andaman and Nicobar IslandsOccasion: Everyday side dish; rainy seasonTime: 30 minServes: 6Non-vegetarian
Ingredients
- 100 g dried fish (small sardines, anchovies or shrimp)
- 2 onions, chopped
- 6 cloves garlic
- 6–8 dried red chillies
- A small piece of tamarind
- 2 tbsp grated coconut (optional)
- 2 tbsp oil
- Salt to taste
Method
- Wash the dried fish in warm water, drain well and dry-roast or fry until crisp.
- Fry the onions, garlic and red chillies in oil until soft and slightly browned.
- Grind or pound the fish with the onion mixture, tamarind, coconut and a little salt to a coarse paste.
- Taste for salt, as dried fish is already salty. Serve with hot rice.
History
Drying fish in the sun is an old way to store the catch for the rough monsoon months, when boats cannot go out.
Significance
A spoon of dry fish chutney turns a plain meal of rice into a full one in fishing households.