Nungel Meen chutney


  • 2 piece dry fish (thate)

  • 10 roasted red chillies (long and small mix)

  • 2tsp roasted coriander seeds

  • 1/4 tsp roasted cumin seeds

  • 20 roasted peppercorns

  • 15 roasted fenugreek seeds

  • 1 tsp turmeric pwd

  • 1/2 onion roughly chopped

  • 3 cloves of garlic(with skin)

  • 2 green chillies

  • marble sized tamarind

  • 1 cup freshly grated coconut

  • 2 tbsp oil


    1. Soak dry fish in hot water for 1 hour to remove the salt and make the fish soft.

    2.Put coriander seeds,cumin seeds,pepper corn,fenugreek seeds,turmeric,garlic,green chillies,red chiilies,tamarind and onion into a mixer jar and grind.

    3.To the above ground masala add coconut and grind for not more than 7 seconds.

    4. Keep this masala aside.

     5. After 1 hour remove the fish from the water, cut to big chunks and remove the bones.

    6. Place a pan on medium flame add oil,when oil is hot add the dry fish and fry for 10 mins or until fish feels light.usually the fish will disintegrate itself,if it does not ,grind in the mixer for few seconds and not more coz the chutney should have few fish chunks in it.

    7. After frying the fish add the coconut masala to the fish and fry for few seconds, check the salt(I have'nt added salt because dry fish will be salty).

    8. serve with hot ganji