I was lucky to purchase an abundant quantity of a long, flat, unsalted, dried fish in the summer season for easy availability to fry them, in the portion required, for the rainy season – I just had to rinse the required quantity of the dried fish in water,  trim off the unrequired part of the fish by hand, break it into smaller portions, marinate the fish pieces with turmeric powder and salt before shallow frying the fish pieces until crisp on its surface.

Drying food is the world’s oldest known preservation method that works by removing water from the food, open air drying using sun and wind has been practiced since ancient times to preserve food because bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food – fish are preserved through this traditional method, this is how dried fish has a storage life of several years.