Dholl, Drum Stick and Salted Fish Curry

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  • 6
  • Average
  • 20 mins
  • 15 mins
  • 10 mins
  • Average budget

Ingredients

  • 3 measures from the rice cooker of dholl
  • 2 bundles of drum sticks as tender as possible
  • 125 gms of freshly ground mixture of curry(massala paste) OR
  • 3 tablespoonsfuls of curry powder diluted in some water
  • 1 tablespoon of garlic and ginger
  • 3 small onions finely sliced
  • 6 fine tomatoes (crushed)
  • 2 tamarind balls melted into 1/2 cup of warm water
  • salt,pepper and ajinomoto(to taste)
  • 12 pieces of salted fish
  • Oil

Preparation

Step 1

Pour two twists of the oil into a pressure cooker.

Step 2

Deep fry your salted fish until a pink colour ,take it out and place it in a bowl.

Step 3

Add some more oil if necessary,brown your pepper,onions,the massala paste,stirring continuously,until the oil and the masala gets separated,put in the drum sticks, and allow to brown for some 2 more minutes,then add your dholl;cook for some minutes adding all the tamarind water in which ajinomoto will have been diluted.

Step 4

Add boiling water to fill half of your pot ,close and allow to cook for some more 15 minutes from the first whistle.

Step 5

Steam off,put in your salted fish,cook for 3 minutes on a reduced heat.

Step 6

Serve with a fine,grained rice and a coconut chutney.Some gourmets replace the drum sticks by the chocho. The chocho or egg-fruit must then be served very tender,peeled and cut into four pieces.

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