Step-by-Step Instructions

1. 1.Prepare Dry Fish

   Clean the dry fish by cutting the tail, removing the central bone, and scraping the skin. Soak in water and scrape with a stone to remove excess salt and impurities. Set aside.

2. 2.Prepare Curry Base

   Peel and chop small onions and garlic. Chop drumsticks. Mash tomatoes. Soak tamarind in hot water and extract pulp.

3. 3.Prepare Spice Paste

   Roast black pepper and cumin seeds until fragrant. Grind them on a stone grinder. Add whole peeled garlic cloves and crush them with the roasted spices to form a coarse paste.

4. 4.Combine Tamarind & Spices

   In a bowl, add the tamarind pulp, mashed tomatoes, chili powder, coriander powder, turmeric powder, and salt. Mix well.

5. 5.Start Curry Tempering

   Heat sesame oil in a clay pot. Add curry vadagam and let it splutter.

6. 6.Sauté Aromatics & Vegetables

   Add chopped small onions and garlic. Sauté until translucent. Add chopped drumsticks and sauté for a few minutes.

7. 7.Add Tamarind Mixture

   Pour the tamarind-spice mixture into the pot. Bring to a boil.

8. 8.Add Dry Fish

   Once the curry starts boiling, add the cleaned dry fish pieces. Cover and cook for 5 minutes.

9. 9.Add Ground Paste & Simmer

   Open the lid, add the crushed pepper, cumin, and garlic paste. Stir well. Cover and simmer for another 10-15 minutes until the oil separates and the curry thickens.

10. 10.Prepare Drumstick Leaves

    Pluck drumstick leaves from the stems.

11. 11.Start Stir-fry Tempering

    Heat oil in a pan. Add mustard seeds, urad dal, and dried red chilies. Let them splutter. Add chopped small onions and garlic. Sauté until fragrant.

12. 12.Sauté Leaves

    Add the drumstick leaves to the pan. Sauté until they wilt and cook through.

13. 13.Finish Stir-fry

    Add grated coconut and salt to taste. Mix well and cook for another 2-3 minutes.

14. 14.Serve the Meal

    Serve the hot dry fish curry with rice, drumstick leaves stir-fry, and a boiled egg.