Coconut Chutney with Dried Fish
A coarsely ground coconut chutney studded with shreds of dried fish and chilli, served as a pungent side with kanji or pancakes.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Stone grinder or blender
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 9 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 8 g
- calories
- 130 kcal
Instructions
- 1
Toast the dried fish or masmin (smoked tuna) shavings in a dry pan until fragrant.
- 2
Put the grated coconut, toasted dried fish, dried red chilli, shallots and tamarind pulp into a grinder.
- 3
Grind everything into a rough paste. Add a small splash of water only if needed to blend.
- 4
Taste the mixture and add salt if needed. Remember that the dried fish is already salty.
- 5
Spoon the chutney into a bowl and serve it fresh.
Chef's tips
Toasting the dried fish first removes extra moisture and deepens its flavour. Keep the chutney slightly coarse rather than smooth for a traditional texture.
Ingredient substitutions
- dried fish → smaller quantity of masmin, since it is more intensely flavoured
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Not applicable; serve at room temperature or chilled.
Common mistakes to avoid
- •Adding too much salt before tasting, since the dried fish is naturally salty.
Serving suggestions
Cooked Coconut Chutney with Dried Fish?
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