Tuticorin-Style Dry Fish Egg Curry: A South Indian Family Recipe
40 minutes
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About Tuticorin-Style Dry Fish Egg Curry: A South Indian Family Recipe
This authentic Tuticorin-Style Dry Fish Egg Curry is a cherished family recipe, passed down through generations in my home. Unlike traditional dry fish dishes, this unique recipe harmoniously blends eggs and flavorful dry fish, creating a truly unforgettable taste experience reminiscent of home-cooked meals in Tamil Nadu.The eggs absorb the bold, savory flavors and irresistible aroma of the dry fish, resulting in a comforting and satisfying South Indian curry. This recipe is a must-try for anyone who loves dry fish and appreciates the rich culinary traditions of Southern India. Perfect for a comforting lunch or dinner.Discover the secret to this nostalgic and unbeatable dry fish curry, a testament to the simple yet extraordinary flavors of Tuticorin cuisine.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Dry Fish & Eggs
Aromatics & Spices
- 2 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 1 tsp Chili Powder
- 2 tsp Coriander Powder also known as dhania powder
- 0.5 tsp Turmeric Powder also known as haldi powder
- 0.25 tsp Mustard Seeds also known as rai
- 0.25 tsp Gram black, split, urad dal
- 2 sprigs Curry Leaves
Instructions
Preparation
- Peel and finely chop the onions and tomatoes. Chop the drumstick (or eggplant) into 2-inch pieces. Clean the dry fish by soaking it in 1 cup of hot water for 20 minutes. Drain well and set aside.
Tempering & Cooking the Vegetables
- Heat oil in a kadai (wok or pan). Add mustard seeds, split black gram, and curry leaves. Cook until the seeds splutter.
- Add the chopped onions and cook until translucent. Add the chopped tomatoes and cook until softened.
- Stir in the drumstick (or eggplant), chili powder, coriander powder, turmeric powder, and ½ tsp salt. Cook until the raw smell disappears.
- Pour in 1 cup of water, cover, and simmer until the drumstick (or eggplant) is tender.
Adding the Fish & Eggs
- Add the dry fish to the curry. Gently break the eggs into the curry. Cover and cook until the eggs are set.
Finishing the Curry
- Remove the lid and reduce the heat to low. Simmer until the oil separates and floats on top of the curry.
Serving
- Serve hot with steamed rice and a side dish of your choice, such as spinach stir-fry.
Recipe Notes
Expert Tips
- For a spicier curry, increase the amount of chili powder to your preference.
- If using eggplant instead of drumstick, add it to the curry along with the tomatoes to ensure it cooks properly.
- Soaking the dry fish is crucial to soften it and remove excess salt. Adjust salt accordingly.
- Don't overcook the eggs; they should be cooked through but still slightly moist.
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Recipe Nutrition
Calories: 92kcalCarbohydrates: 3gProtein: 5gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 684mgSugar: 1g
Madraasi Deepa
Articles: 146
4 Comments
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This looks fantastic! Appreciate the share.
Looks so good! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.
Such a perfect dish! Thank you.