Dry Fish Chilli


Dry Fish ūüźü Chilli is a¬†delicacy of Goa (coastal state of India). Or I would rather say this is an innovative quick dish my mom makes and we all love it. Whenever I visit Goa (Bounded by Maharashtra to the north and Karnataka to the east and south, the Arabian Sea forms its western coast), I go to the¬†local¬†market and buy lots of dry mackerel fish and dry prawns so that I can use them whenever I don’t find fresh fish. It tastes yummy. This dry fish is a saviour for all fish lovers especially when you stay in a place where you don’t get fresh fish. You can make dry fish curry, dry fish chutney or dry fish chilli.

Fish is¬†preserved through traditional methods like¬†drying, smoking and salting in different parts of Goa and Karwar or basically all coastal Regions (Karwar lies on the west coast of Southern India at the mouth of the Kali river). The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world’s oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. That’s where you get a good quality of dry fish.

Lets check out the recipe!


  • 4 Dry Mackerel Fish
  • 1 Onion
  • 1 Tomato
  • 1 Tablespoon Lemon Juice
  • 1 tsp Vinegar
  • 1/2 tsp Sugar
  • Salt as per taste
  • 1 tsp Chilli Powder
  • 2 Tablespoons Tomato Ketchup
  • 1 Tablespoon tamarind paste
  • Coriander for garnishing


step 1

Roughly slice dry fish, (throw its head away) wash it and soak it in warm water for few minutes

step 2

Heat oil in a deep saucepan, add onion let it become brown for sometime and than add tomato, allow it to soften.

step 3

Add chilly powder, Ketchup, Lemon juice, Tamarind paste or Tamarind, Salt, Sugar. Let it mix well.

Step 4

Add sliced dry fish(don’t add head of the fish)

Step 5

Cook for approximately 5 minutes after adding little water, check salt and see that the consistency should be dry. Let fish become tender. Cook on a low flame.

Once done serve it as a side dish with Rice and dal. You will simply love this dish and would thank me for sure.

It’s very easy to make. If you are visiting Goa anytime soon and you want to know¬†¬†where in Goa you can get this dry fish leave a comment I shall guide you. You can carry this dry fish or prawns wherever you want to in the world and cook it if you don’t have fresh fish available.

You can even just roast it and have it with coriander chutney. It is simply the best side dish ever.

If you liked my recipe and have any suggestions/ideas please leave a comment ūüôā

Categories: Food, Recipes

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4 replies »

  1. Thanks for the recipe Nabila. My son loves dry bangdas. We roast the bangda on the gas fire , peel off the skin, shred it into pieces and add coconut oil. We enjoy this with dal rice or with soarak rice. I will definitely try your recipe.

    Liked by 1 person

    • Hi sarah you need to give this a try. We also roast the bangda and have it just like that. But this is a simple yet sweet n sour dish you and your kids will simply love. Do give it a try. And let me know how it was.


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