Balochi-style Dried Fish Curry

Ingredients

In the original Dominican Republic dish, Pescado Seco, the fish is typically salted and dried before being cooked. In the Balochi-style Dried Fish Curry, the fish is also dried but not salted. The spices used in the Balochi version differ from the original, incorporating flavors such as cumin, coriander, and turmeric, which are commonly found in Balochi cuisine. Additionally, the cooking technique and the way the dish is served differ between the two cuisines. We alse have the original recipe for Pescado seco, so you can check it out.

• 500g (1.1 lb) dried fish 500g (1.1 lb) dried fish
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried fish in warm water for 30 minutes to rehydrate. Drain and set aside.
2. 2.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add minced garlic and sauté for another minute.
5. 5.
   Add the pureed tomatoes, green chilies, coriander powder, turmeric powder, chili powder, and salt. Cook until the oil separates from the masala.
6. 6.
   Gently add the rehydrated dried fish to the pan and coat it with the masala.
7. 7.
   Cover the pan and simmer for 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
8. 8.
   Sprinkle garam masala over the curry and garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Dried fish — Ensure that the dried fish is properly rehydrated before cooking to achieve a tender texture.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of chili powder or add a pinch of red chili flakes.
• Adjust the consistency of the curry by adding water or coconut milk if desired.
• For a smoky flavor, you can roast the dried fish lightly before rehydrating it.
• Experiment with different types of dried fish to find your favorite flavor profile.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Balochi-style Dried Fish Curry hot with steamed rice or naan bread. Garnish with fresh coriander leaves for a pop of color and added freshness.

Presentation advice

Present the Balochi-style Dried Fish Curry in a traditional Balochi-style serving dish or a deep plate. The vibrant colors of the curry and the garnish will make the dish visually appealing.