To those of us who eat Dry salt fish this is a real delicacy..I always enjoyed the salted Dry King Fish when my mom or Grandmothers cooked. My mom used to simple fry it, with chilly powder and it used to taste so gr8 with hot rice and sambar or dhal.
My Grandmother usually cook it with Eggplant/Brinjal to make a thick gravy or add it in Egg gravy. For those who like Salted dry fish will surely know the taste I'm talking about.
Though many NV do not eat dry fish, just because of it pungent smell. But Salted dry fish(English) or Karvadu(Tamil), Uppuchapa(Telugu) can be made delicous if cooked in the right way. Selection of fish is very important here. Usually ithe best one is a bit more expensive than the regular raw fish. But if you want quality, no comprise on price. And adding a selection of our indian masalas this can be a dish that ppl always look forward to eat.
This is one of ways I make it.
8-10 - Whole Baby Eggplants
1/2 lb - Salt Fish Dry (Soaked in water for 1 to 3 hours, to make it soft and remove access salt by rinsing thoroughly)
1 - Tbsp Oil
1/2 Tsp Mustard seeds
1 Big Onion chopped
1 Reem of Curry leaves
2-3 Green Chillies
1 Tsp Crushed garlic or Ginger Garlic paste
3-4 Tbsp Crushed Tomatoe puree or 1 whole tomatoe chopped
1/2 Tsp Chilly powder
1/2 Tsp Cumin powder
1/2 Tsp Coriander powder
1/4 Tsp Turmeric powder
Salt to taste
Garnish - A bunch of Coriander leaves finely chopped
Heat oil in a Kadai, add mustard seeds
After mustard splutters add chopped garlic, fry a little and then add the green chillies, onions, curry leaves and keep stirring till onions are cooked.
If adding ginger garlic paste add it now, and you can omit the crushed garlic step. Keep stirring to see that the ginger garlic paste does not stick to the bottom of the vessel
Add washed and slit baby Eggplant and fry for about 2-3 minutes till the they start changing color.
Add the cleaned soaked salt fish dry, tumeric powder and fry again for 2 minutes. Or till all the dry fish smell is gone and the a pleasant oroma starts.
Now add the Tomatoes chopped or the tomatoe puree and cook for about 1 - 2 minutes.
Add all the other powders and salt, mix and cook another 2 minutes or till the mixture leaves the container.
Now, add 1/2 cup of water to enable the ingredients to cook, cover and cook till Eggplant is soft.
Add more water if required in this process.
Once Eggplant and dry fish are cooked add the coriander leaves and remove from heat.
Serve hot with hot rice and sambar.