Dried Salty Fish Curry in coconut gravy

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Ingredient
  • 200g dried salted Queen fish (Katta), washed and cut into cubes (you can use any other as you like)
  • 1 large big onion, chopped 
  • 2-3 green chilies cut in lengthwise
  • 1/4tsp turmeric powder 
  • 1 large tomato, chopped (optional)
  • 1 piece of gamboge   
  • 1tsp chillie powder
  • 1” cinnamon stick
  • 1/2 tsp fenugreek 
  • 1 cup diluted coconut milk (2nd milk) 
  • 1/2 cup thick coconut milk (1st milk)


 Method
  1. Put the ingredients into a thick bottom pan (except the thick coconut milk) and place on medium low heat
  2. Simmer it for 5-10 minutes until the dried fish cooked well
  3. Add the thick coconut milk and simmer it for boil (Stir well not get any milk lumps)
  4. Check the saltiness and add salt to taste if necessary
  5. Serve hot


Tips
  • Washing the dried fish:
    • Wash the dried fish in normal water, drained
    • Add the dried fish pieces in to bowl and add boiling water and keep it for 10-15 minutes
    • Squeeze and drain the water in dried fish and take it for use
  • You can serve with rice (White or Red) and pol sambol which is a typical Sri Lankan breakfast
  • Do not use dried squid, dried Bombay duck fish or dried jelly fish for this curry

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