Making a very traditional dish - Dried fish chutney served with kitchree!

Drying fish was a good way to preserve the excess fish caught during any given season and then add a punch of flavour by adding just a little bit to the curries or chutney you may be cooking. This was especially true in the early history of Indians in Durban where fish may have been easier to come by than other meat, being next to the Indian Ocean. A very traditional way to cook dried fish is to rehydrate it by soaking in water and then add it to a tomato chutney to be served with kitchree or even hot fresh bread!

Ingredients
200g piece Dried fish, soaked in water and dried
5 med tomatoes, grated
2 tbs tomato sauce
1/4 cup oil
1 med onion, finely sliced
6-8 small cloves garlic
2 green chillies, halved
1 tsp hurdee
1 tsp mixed masala
A handful of curry leaves
1 tsp mustard seed
1 tsp salt - the dried fish also adds salt to the chutney
Additional 1/4 cup oil to fry dried fish

Do watch your salt addition - if you want to remove more salt from the fish, soak in warm water for longer and change the water a few additional times.

Making Kitchree:
   • Making the tastiest plate of food in ...  

Mielie rice (dharia) kitchree:
   • Making mealie rice kitchree (kitchari...