Shwet's Sizzling Wok

A foodie's delight

Dry Fish Chutney

This one’s an absolute Mangalorean delight !! I was and I am quite addicted to it since childhood, ๐Ÿ˜€ I remember one of the friend’s of my dad used to get it for me often coz I like it ๐Ÿ™‚ It is best served with Ganji (boiled rice porridge) But I prefer to have it with my good old curd rice ๐Ÿ˜€ Comfort meal for me, Oh yes, along with mango pickle of course ๐Ÿ˜‰

I had a packet of dried anchovy with me, I normally make curry out of it, following my mom’s recipe, This time I thought I would try the chutney and to my surprise it was bang on !!! So very tasty, ๐Ÿ™‚ Guess am gonna end up preparing it often, as I hubby loved it so much ๐Ÿ˜‰ So here’s the recipe, Hope you enjoy it too.


  • Dried Anchovy – 100 gmsย (or you can use dried shrimps too)
  • Shallots – 6 (sliced)
  • Garlic cloves – 8
  • Curry leaves – About 8-10
  • Kashmiri red chillies – 15
  • Salt as per taste
  • Coconut grated – 1 cup
  • Peppercorns – 1/2 tsp
  • Tamarind – a small gooseberry sized ball
  • Coconut oil – to deep fry


  • Wash the anchovy well to remove the excess salt and pat them dry.
  • Now, deep fry the anchovies for a min until their crisp and drain on an absorbent towel.
  • In another pan, Dry fry all the ingredients one by one separately and set asideย (Shallots, garlic, grated coconut, peppercorns, red chillies, curry leaves)
  • Let all the ingredients cool, and then in a food processor grind everything, ie: anchovies and the dry fried ingredients to a coarse paste along with tamarind. Adjust the salt and store in an air tight container. It stays fresh upto a week.
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Mirchi Ka Thecha

Thecha is vegetarian Maharashtrian food preparation. It is prepared crushing together green or red chilies, salt and garlic, oil/ghee and cloves may be added.

I came across this recipe in a food page in FB, And developed an instant liking towards it ๐Ÿ˜€ Couldn’t wait to go home and try this out, And well, it hardly takes some minutes !! And believe me, this is incredibly yummy ๐Ÿ˜›

I adapted this recipe from a FB friend Shobana Rao’s blog,


  • 15-20 medium spicy green chilies (hirwi mirchi)
  • ยฝ cup roasted peanuts (shengdana / moongphalli)
  • 7-8 garlic cloves (lehsun)
  • 2 teaspoon salt
  • Finely chopped coriander (kothimbir /dhaniya patta)leaves (optional)
  • 1 teaspoon oil for roasting green chilies


  • Heat 1tsp of oil in a pan, and roast the green chillies till it appears spotted
  • Add peanuts, coriander leaves, garlic and salt in green chilies and ย pound it in wooden mortar or pestle or grind it for 4 โ€“ 5 seconds (not more than that). Thecha should be coarsely ground or pounded
  • You can serve it with rotis, parathas or even curd rice (Tastes yumm)


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