Dry Fish egg curry: How to make Dry Fish with egg curry recipe2017-01-27
- Cuisine: Indian Recipes, South Indian Recipes, Tamil Cuisine Recipes
- Course: Curry Recipes, Egg Recipes, Fish Recipes, Non Veg Recipes
- Skill Level: 30 minutes Recipes, Moderate, Quick and easy recipes
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- Servings : 3 - 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Dry Fish egg curry recipe:
Fish is one of the most popular types of seafood across India as a result of the many health benefits it offers and of course, its distinct flavour. The preparation of fish consists of numerous different ways and doesn’t take long to cook as fish flesh is tender. One popular Indian recipe is the combination of dry fish egg curry.
Dry fish egg curry serves as a main course if you have invited guests for dinner and the dish goes well with both rice and chapatis, besides vegetables including spinach and lentils.
Dry fish curry with eggs takes around 30 minutes of preparation time and in terms of difficulty level of cooking, can be considered moderate. The best ingredients to fuse when making dry fish egg curry would include dry fish, eggs, red chili powder, ginger garlic paste, garam masala, curry leaves, tomatoes, coriander leaves and powder, and salt to taste. Eggs and dry fish gravy blend really well. And we can serve it as either lunch or dinner. With the right ingredients, cooking the perfect dry fish and egg curry dish is not difficult even if you don’t have much kitchen experience.
Another savoured dish to consider is karuvadu kulambu or as it is commonly known, spicy dry fish curry. Karuvadu kuzambu originates from Chettinad in Tamil Nadu. And is a dish that we can cook for dinner on special occasions. The main ingredients for this are tamarind paste and kuzhambu (red chilly powder) along with dry fish.
As delicious as it may be, Karuvadu kuzambu is not a dish that you would serve to guests with a light stomach due to its spicy nature and rich combination of flavours.
- Eggs - 4 nos.
- Dry Fish - 1 Cup
- Red Chili Powder - 1 Tbsp
- Chopped Onions - 1 Cup
- Ginger Garlic Paste - 1 Tbsp
- Garam Masala - 1 Tbsp
- Green Chili - 2 nos.
- Garlic - 4-5 Cloves
- Curry Leaves - 2 Sprigs
- Coriander Powder - 1 Tbsp
- Salt as needed
- Mustard Seeds - 1/4 Tbsp
- Tomato Chopped - 2 nos.
- Chopped Coriander Leaves - 2 Tbsp
- Oil - 2 Tbsp
Boil the eggs and then peel of the outer layer. Fry the boiled eggs in oil with turmeric powder till golden colour. Transfer it into bowl.
Take the dry fish, remove the head from the fish and clean well.
Heat oil in pan, Splutter ¼ tbsp of mustard seeds then add chopped onion, garlic and chopped green chilies.
Add the turmeric powder and red chili powder, fry till onion soft. Add the turmeric powder, Coriander powder, Garam Masala. Fry till onion soft.
Then add chopped tomato, one tablespoon of ginger garlic paste and fry well until raw smell gone out.
Cook tomato become mushy. Put the dry fish in the fried onion tomato masala. Cover and cook for few minutes till done.
Mix the fried eggs with curry, cook in Simmer for few minutes. Transfer the dish to a cup, Garnish with curry leaves and coriander leaves.