Dry fish curry, is made in south part of India, where fish is available in abundance and near the coastal area where people eat lot of sea food. If you go near the beaches, sometimes can see dry fishes, where fishermen have put there nets or fresh fish to dry on the hot sand. Each dry fish has its own taste like dry king fish (vangaram in tamil) can be fried or cooked like semi gravy with brinjal or can make khar(onion and green chillies mixture), while with ribbon fish(vallai meen in tamil) also can be done as the same with king fish , but taste and flavour differs. For dry fish curry, we call it as sukhi macchi ka saalan. I have used dry anchovies (nathli in tamil), can discard the head if you want. With dry fish, can make simple curry or can add vegetables like brinjal or can fry it also. This time I have added eggs and this curry is semi gravy that is little curry will be attached to the eggs. This goes well with simple tomato dal and plain rice.
Curry
