To prepare Dry Fish and Egg Curry(Endu Chepalu Kodi Guddu Pulusu), you will need the following ingredients:
Dry Fish and Egg Curry Ingredients:
- 1/2 pound of dry fish (such as anchovies or salted fish)
- 4-6 eggs, hard-boiled and peeled
- 1 onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 2-3 tablespoons of oil (such as coconut or vegetable oil)
- 1-2 tablespoons of curry powder or a mixture of ground spices (such as cumin, coriander, and turmeric)
- 1 teaspoon of tamarind paste (optional)
- Salt to taste
- Water or coconut milk as needed
Instructions or How to Prepare Dry Fish and Egg Curry:
- Soak the dry fish in water for several hours to rehydrate and remove some of the salt. You may also use warm water to speed up the process. Rinse the fish thoroughly in running water to remove any remaining salt and dirt. Drain the fish and set aside.
- In a pan heat oil over medium heat. Once the oil is hot add chopped onions, minced garlic, and minced ginger. Cook this mixture until the onions turn translucent, this should take around 4-5 minutes.
- Once the onions are translucent, add the curry powder or spice mixture and stir well. Cook for 1-2 minutes, or until fragrant.
- Add the rehydrated fish to the pan and stir to coat it with the spice mixture. Cook for a few minutes, until the fish, is heated through and fragrant.
- If desired, you can add 1 teaspoon of tamarind paste at this stage. This will add a tangy and sour touch to the dish.
- Add enough water or coconut milk to the pan to create a thick sauce. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes.
- Add the hard-boiled eggs and stir gently to coat with the sauce. Cook for a few minutes more, until the eggs are heated through.
- Season with salt to taste. You may want to keep in mind that dry fish can be salty and adjust the seasoning accordingly.
- Serve the dry fish and egg curry with rice or with bread. It can be garnished with chopped fresh cilantro leaves and a squeeze of lemon juice.
Watch How to Prepare Dry Fish & Egg Curry? Endu Chepalu, Kodi Guddu Pulusu in Telugu
Nutritional Facts of Dry Fish & Egg Curry
The nutritional facts for the dry fish and egg curry recipe depend on the specific ingredients and proportions used, as well as the serving size. However, I can provide you with approximate values for a single serving (1/4 of the recipe) based on the ingredients listed:
- Calories: 400
- Protein: 22g
- Fat: 27g
- Carbohydrates: 8g
- Sodium: it depends on the saltiness of the dry fish used
- Cholesterol: Around 200mg
It’s worth noting that dry fish is a good source of protein and it also contains omega-3 fatty acids which is good for overall health, but it’s also high in sodium and cholesterol, so it should be consumed in moderation.
Also, I would recommend checking the nutrition information of the ingredients you are using, as there can be variations in nutritional values based on the brand or type of ingredient you choose.
As mentioned, dry fish can vary in saltiness and texture depending on the type of fish and where it is sourced. so it is important to taste the fish and adjust the seasoning as needed to suit your taste preferences. Also, remember that dry fish has a strong and distinct aroma and taste that may not appeal to everyone.
This is a traditional recipe, but you can always modify it to your taste.
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