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Sorrel - Dry Fish Stew
Dry Fish Curry With Sorrel Combination
500 Grams of Dry Seer Fish (or any other fleshy fish)
200 Grams of Refined Oil
2 Cups fresh Sorrel leaves
3 Spoons Red Chilly powder
2 Tomatoes- finely chopped
1 Spoon Turmeric powder
2 Spoons of Ginger-Garlic paste
2 Spoons of Mustard seeds
1 Cup of finely chopped Onions
1-2 Spoons of All Spice Powder*
Salt to Taste

*All Spice Powder: Slightly roast Cloves, Cardamoms and Cinnamon in equal quantities and grind into a fine powder. Store in a air tight bottle and use as and when required.


Soak the Dry fish for about thirty minutes, wash thoroughly and marinate by mixing with Turmeric powder, ginger-garlic paste, one spoon salt and two spoons of oil.

To a deep bottomed pan add oil and heat. Add mustard seeds, onion pieces and red chilly powder and saute well until the onions turn brown. Add the sorrel leaves and fry until the leaves become tender and turn brown in color. Now add the marinated dry fish pieces and fry further. Add the tomato pieces and salt. Stir well and add 2 cups of water. Place the lid over the pan and cook until oil shows up. Add one or two spoons of All Spice powder just before the close of cooking. Stir well.

Serve with Rice or Pancakes.

Preparation Time: 1 Hour Serves:
Recipe Origin: India
Submitted by:
M.P.R. Radhakrishna

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