Unakkameen podi is a flavorful mixture of fried dry fish and shredded coconut, blended into a chutney powder. Also known as Unakkameen Chammanthi, this dish can be prepared using any type of dry fish. I used dry shark since it was readily available. This easy-to-make recipe is an excellent side dish for rice gruel or rice porridge.
The dry fish pieces are first soaked in water to remove excess salt. They are then marinated, fried, and coarsely blended with shallots and dry red chilies. Finally, grated coconut is added and blended again before cooking the mixture in hot oil for a few minutes. This creates an incredibly delicious side dish for rice. Try this recipe at home and enjoy!
Ingredients
- Dry fish (shark or any fish) – 250 g
- Kashmiri chili powder – 1 tablespoon
- Shallots – 8
- Dry red chilies – 7
- Grated coconut – 1 cup
- Curry leaves – 1 sprig
- Salt – optional
- Coconut oil – 2 tablespoons
Method of Preparation
- Clean and cut the dry fish into pieces.
- Place the fish pieces in a vessel and add water to remove excess salt. Let them soak undisturbed for 1 hour.
- After 1 hour, drain the water and marinate the fish pieces with Kashmiri chili powder.
- Heat coconut oil in a pan and fry the fish pieces until crispy.
- Set aside the fried fish pieces. If the fish pieces are large, remove the bones and use only the flesh.
- Blend the fried fish pieces, shallots, and dry red chilies in a mixer for about 10 seconds.
- Add grated coconut to the same mixer and blend coarsely. Avoid making a fine powder.
- Transfer this mixture back into the pan used for frying the fish.
- Sauté the fish powder in the remaining oil for 3–4 minutes.
- Add curry leaves and mix everything well.
- Serve alongside boiled rice, boiled tapioca, or any traditional meal.
Explore more delicious fish recipes and traditional delicacies on our blog!
