Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, dry fish wraps with chutney. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Dry fish wraps with chutney is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Dry fish wraps with chutney is something that I have loved my whole life. They’re fine and they look fantastic.
Village style dry fish chutney. শুটকি মাছের চাটনি. Naga King Chilli Chutney with dried fish. Gazing out on a rainy day in Chicago, my mind flashes back to Bombay (Mumbai) a city that sees rains in its full fury; a whole season devoted to the monsoons. For a coastal city with some of the best seafood, the monsoons ensure fishermen stay away and fresh fish.
To get started with this recipe, we have to first prepare a few components. You can have dry fish wraps with chutney using 10 ingredients and 8 steps. Here is how you cook it.
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The ingredients needed to make Dry fish wraps with chutney:
- Prepare 100 g Dried Bombay duck
- Get 4 Onion
- Prepare 2 Tomato
- Make ready 20 Garlic cloves
- Make ready 2 tsp turmeric Powder
- Make ready to taste Salt
- Take 4 tsp Red chilli powder (depending upon ones taste)
- Take 10 Taro/ Colocasia leaves medium size
- Make ready 5 tbsp Rice flour
- Make ready 10 tbsp Mustard/white oil
When it cools down, grind to a coarse powder by adding tamarind in a mixer. Keep this chutney powder in an air tight container. Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney. On dine chez Nanou. apple cider vinegar, carrots, rocket, dried apricots, oil.
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Steps to make Dry fish wraps with chutney:
- Make a paste of onion, tomato, garlic and keep it ready.
- Clean the dry fish, then boil some water and drop the dry fish, cook till slightly tender.
- Make a coarse paste of the dried fish in a mixie.
- Add oil in a pan, then add the onion tomato garlic paste and saute. Add turmeric and chilli powder and fry well
- Then add the paste of dry fish and fry well with the masala till it turns reddish brown in colour. Add salt and chilli powder as per taste.
- Slightly steam the taro leaves, add the dry fish mixture evenly and wrap it from all sides, one flap over the other.
- Make a thick paste of rice flour, turmeric and salt..take the dry fish wraps and cover it in the paste till sealed from all the sides so that the stuffing doesn't come out.
- In a pan, add oil and shallow fry the wraps till crispy and enjoy as such or with steamed rice, dal and some left over dry fish chutney
Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney. On dine chez Nanou. apple cider vinegar, carrots, rocket, dried apricots, oil. Rinse the fish fillets, pat dry and set aside. In a food processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger and Tabasco till the chutney has a confetti-like appearance. Add reserved juice if chutney seems too dry.
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