Mango Karuvadu/Dry Fish Thokku

This is one of my experiments which totally turned out in flying colors...had to share this recipe with the world its so tangy perfectly spiced and goes well along with sambar rice and rasam rice this will stay in the refrigerator for upto 2 to 3 months if preserved properly.
Do view my video demo...rate comment and subscribe...thank you...:)
Ingredients:
3 Cups Raw Mango Pulp
5 to 6 Sprigs Curry Leaves
150 Grams Dry Seer/King Fish(Vajaram Karuvadu)
2 Tbsp Mustard Seeds
12 Dry Red Chilly
2 Tbsp Chilly Powder
2 Fist Full Garlic Pods(peeled)
1 Tsp Turmeric Powder
1 Tsp Asafoetida
1 1/2 Cup Oil
3 Tbsp Salt
For Masala Powder:
2 Tbsp Split Chickpeas 
15 Whole Dry Red Chilly
2 Tbsp Pepper Corns
Fist Full Garlic Pods
Fist Full Curry Leaves
1 Tsp Asafoetida
1 Cup Dry Shrimp
  • Dry roast all the ingredients given in the masala list one by one on a medium flame once dry roasted place on a plate and allow to air dry.
  • Add the ingredients to a mixer jar and blend to a fine powder.
  • Peel and dice the raw mango wash twice and place in a bowl with a splash of water place inside a pressure cooker steam cook for 3 to 4 whistles.
  • The mango should go mushy reserve.
  • Dice the dry fish wash in running water and add chilly powder a pinch of asafoetida mix allow to marinate.
Method:
  • Heat oil in a large heavy bottom wok on a medium flame add mustard and allow to splutter add garlic and fry till light golden.
  • Add asafoetida curry leaves dry chilly and turmeric fry a bit.
  • Add the mango pulp and stir.
  • In another wok or pan add 5 tbsp oil and start frying the fish on medium flame allow the fish to turn golden in color reserve.
  • Add the shrimp masala salt and the fried fish to the mango stir and fry till oil separates preserve in a air tight container once cooled serve along for any southindian meal...Enjoy...:)

Comments

  1. Vidya, it seems this is something very special and tasty. I should try and will let you know the result. Congratulations on your great idea.

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