पावसाळ्याची सोय सुखी मच्छी. #@Swad_Koliwadyacha

Ingredients

• 500 g Thick Dried Fish (Boneless, for Curry) (large pieces, skin removed, dried in sun)
• 300 g Thin Dried Fish (for Frying) (thin strips, very dry and brittle)
• 200 g Tendli (Tiny Dried Fish) (small, used for quick fry or seasoning)
• 1 tsp Mustard Seeds (for tempering tendli)
• ½ tsp Turmeric Powder (adds color and flavor)
• ½ tsp Red Chili Powder (adjust to heat preference)
• ½ tsp Salt (to taste)
• 2 tbsp Vegetable Oil (for tempering and frying)
• 1 cup Water (warm water for soaking tendli)

Instructions

1. Remove Head and Tail from Thick Dried Fish

   Place each thick dried fish on the cutting board, cut off the head, then trim the tail and any remaining fins.

   Time: PT5M

2. Slice Thick Pieces for Curry Use

   Cut the remaining thick fish into 3‑4 inch long sections; keep the pieces relatively thick as they will be added to curries later.

   Time: PT10M

3. Clean Thin Dried Fish

   For each thin dried fish, remove the head, then pull off the small bone (kalle) and trim the tail.

   Time: PT8M

4. Cut Thin Fish into Fry‑Ready Strips

   Slice the cleaned thin fish into 1‑2 cm wide strips; these will become crispy when fried.

   Time: PT7M

5. Prepare Tendli (Tiny Dried Fish)

   Remove head and tail from each tendli, then gently pull out the tiny bone (kalle).

   Time: PT5M

6. Soak Tendli in Warm Water

   Place the cleaned tendli in a bowl of warm water (about 40 °C) for 2‑3 minutes to soften slightly before seasoning.

   Time: PT3M

   Temperature: 40°C

7. Season Tendli

   Heat 2 tbsp vegetable oil in a small pan, add 1 tsp mustard seeds until they pop, then add turmeric, red chili powder, and salt. Toss the drained tendli in the hot mixture for 30 seconds.

   Time: PT4M

   Temperature: Medium heat

8. Pack Each Fish Type in Airtight Bags

   Place the thick curry pieces, thin fry strips, and seasoned tendli into separate zip‑lock bags. Press out as much air as possible and seal tightly. If you have a vacuum sealer, use it for best results.

   Time: PT10M

9. Store the Packaged Dried Fish

   Store the sealed bags in the refrigerator for up to 12 months. For longer storage, keep them in the freezer; they will stay good for 2‑3 years.

   Time: PT2M

10. Quick Fry Thin Strips (Optional Snack)

    Heat oil in a pan over medium‑high heat. Fry the thin dried fish strips for 2‑3 minutes until golden and crisp. Drain on paper towels and serve hot.

    Time: PT10M

    Temperature: Medium‑high heat

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

0 g

Fat

12 g

Fiber

0 g