Of Flavours & Tastes…

Unakkameen Ethakka Curry (Dry fish and plantain cooked in a mild coconut spice base)

Dry fish is another favorite choice among Keralaites.In most of the households,there will be some handy dry fish, often used as a substitute for fresh ones.Interestingly you may find as many recipes as there are a wide variety of dry fish ! This is one among them.


  • 500 gm dry fish
  • 1 cup of chopped plantain (preferably Ethakkaya/kerala plantain)
  • 3/4 cup sliced sour mango pieces ( can be replaced with 2 pieces of coccum)
  • Small piece of ginger sliced
  • 1 Green chilly slitted lengthwise
  • Handful of shallots sliced
  • 1.5 cup of grated coconut
  • 1/4 tsp turmeric powder
  • 1/4 tsp coriander powder
  • 2 tsp chilly powder
  • 1.5 cup water
  • 2 sprig fresh curry leaves
  • 2 tsp coconut oil


  • Soak the dry fish in water at least for half an hour.This process is to remove excess salt in the fish.
  • Chop the plantains into 2 inch pieces and drop in salted water.(to remove stain)
  • Grind the coconut along with all powders to a fine paste.
  • Now shift the coconut mixture to clay pot and add 1.5 cup water to that.Mix in the washed mango pieces,plantains,ginger,green chilly and shallots into this.Close the pot with a lid and bring to boil.
  • When it boils,reduce the flame and cook till the plantain pieces are almost cooked.
  • Meanwhile clean and wash the dry fish thoroughly in running water.
  • Add the fish pieces to the curry and rotate the pot with hands.Bring to a boil and now check the salt.If needed you may add salt only at this stage.
  • Cook till the gravy thickens and oil clears on the top.Off the stove and few drops of coconut oil and curry leaves.Close with a proper lid and wait for at least 30 mts.
  • Serve hot with rice !!


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This entry was posted on February 4, 2011 by in Dryfish, kerala food.


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