Dried fish curry is one of my favourite dish that i can have with rice at anytime. My mom makes the best version of any dried fish curry. I m just getting trained on it. I would often try this sennang kunni in my home on sundays and my hubby loves my version very much. This will go well with even curd rice.
- Sennang kunni - 1/2 cup
- Onion(shallots) - 8 to 10
- Tomato - 1 (medium)
- Green chilli - 1
- Drumstick - 1 (small)
- Brinjal - 2 (small)
- Tamarind - 1/2 of lemon size.
- Turmeric powder - 1/4 tsp
- Chilli powder - 1 tsp
- Cumin/jeera powder - 1/2 tsp
- Coriander powder - 1 tsp
- Oil - to temper (Gingelly oil preferred)
- Mustard seeds - to temper
- Curry leaves - few
- Coriander leaves - few
- Soak sennang kunni in hot water for 15 mins to remove the stains and mud on it. Wash it well for 3 times and dry it and keep aside.
- Soak tamarind in water and extract a cup of tamarind juice.
- Cut onion, tomato, chilli, drumsticks and brinjal.
- In a pan, pour a tsp of oil and shallow fry drumsticks and brinjal seperately (This step is optional only. I did it because the shallow fried vegetables will have a nice aroma on the curry).
- In the same pan, add a tsp of oil and temper with mustard seeds and curry leaves.
- Add onions and stir & cook till the onion becomes transparent. Then add tomato and cook till its mushy.
- Now add drumsticks and cook till its half done. Then add brinjal and cook till brinjal is half done.(brinjal will cooks faster in 2 minutes).
- Add the tamarind juice and then add chilli powder,turmeric powder, coriander powder and cumin powder.
- Mix the spices well with the cooked curry. The add sennang kunni to this and cook till the curry becomes thick.
- Garnish with coriander leaves and serve with rice.
My 2 cents
- You can use the fresh sennang kunni fish also. But the dried verion adds more taste.
- You can even powder this sennang kunni. That tastes too good.
- Adding vegetables are purely optional.