Ingredients:
1 cup dry Bombay ducks cut into 1 inch or any other dry fish
2-3 green chili
2 tblsp vegetable oil
¼ cup grated coconut
2-4 cloves of garlic
1 tsp ground pepper
1/2 inch ginger root
Lime sized ball of tamarind
Salt to taste

Method: Roast the fish in a tava(iron griddle) with 2 tblsp vegetable oil till light golden brown.
Pound grated coconut, ginger garlic, chili, and pepper in a hand pestle.
Then add tamarind and pound that.
Add salt to taste.
Then add the dry fish. Serve the dry fish chutney with curry and rice.