Salt Fish - Dry Fish Curry

Recipe by
Total Time:
1.5 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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  • 6 -8 pieces- any good salt fish or Bombay duck
  • 1/2 cup - thick tamarind juice extracted from a lime size ball of tamarind
  • 2 -big onions, chopped finely
  • 1 tbsp - ginger garlic, paste
  • 3 tsp - chillies powder
  • 1 tsp - cumin powder
  • 2 tsp - coriander powder
  • 1/2 tsp - turmeric powder
  • Salt
  • 3 tbsp - oil
  • 2- tomatoes, chopped
  • 2- green chillies, slit lengthwise
  • 2 tbsp - chopped coriander leaves for garnishing

How to Make Salt Fish - Dry Fish Curry

  • Wash the Salt Fish well and soak for about 1 hour in a little water.
  • Rinse the pieces well to remove any sandy residue.
  • Fry the salt fish or Bombay duck lightly with a little oil to make it firm.
  • Heat the oil in a shallow vessel and fry the onions till golden brown.
  • Add the ginger garlic paste, chillies powder, cumin powder, coriander powder, turmeric powder, chopped tomatoes and a little water and fry well for some time.
  • Add the salt, tamarind juice and a little more water if gravy is required and bring to boil.
  • Add the salt fish and simmer for about 5 minutes for the salt fish to absorb the gravy.
  • Garnish with chopped coriander leaves and slit green chillies.