Kerala sardine fish curry

Name: Kerala sardine fish curry
Total time: 2400 s
Yield: 6 peoples
Cuisine: Indian
Ingredients: 500 g sardine fish; 3 tbsp coconut oil; 1 tsp mustard seeds; 1/2 tsp Fenugreek seeds; 2 onions; 4 crushed garlic cloves; 1 crushed small piece ginger; 2 string curry leaves; 2 medium size tomatoes; 1 tbsp red chilli powder; 1 tbsp coriander powder; 1/2 tsp turmeric powder; 4 piece gambooge (kudam Puli)

Muniswari.G @muniswari_0205

Chennai

#ga24 This is an easy recipe to prepare authentic and traditional Kerala style sardine fish curry recipe. You can take it as a side dish with Kappa (Tapioca) / hot Kerala rice / Pathiri / Porotta / Appams. Sardine, (popularly known as Mathi, Chaala in Kerala), is one the cheapest, popular and the tastiest fish available in South India. Sardines are rich in Omega 3 fatty acids, which is good to lower your LDL Cholesterol to prevent heart diseases and is also good for your skin and hair. The small bones of Sardine is good resource of calcium.

Muniswari.G @muniswari_0205

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Ingredients

40 minutes

6 peoples

500 gsardine fish
3 tbspcoconut oil
1 tspmustard seeds
1/2 tspFenugreek seeds
2onions
4crushed garlic cloves
1crushed small piece ginger
2string curry leaves
2medium size tomatoes
1 tbspred chilli powder
1 tbspcoriander powder
1/2 tspturmeric powder
4 piecegambooge (kudam Puli)

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Steps

40 minutes

1

Soak gambooge in half cup of water for 20 minutes. Cut each fish clean it thoroughly and rub them well with salt / rock salt to avoid the smell.
2

Heat coconut oil in a manchatti / clay-pot and add mustard seeds, Fenugreek seeds..
3

When you hear the crackling sound of mustard seeds add crushed garlic, ginger saute few seconds... Then add chopped onion sauted it till it changes colour..
4

Now add curry leaves, red chilli powder, coriander powder, turmeric powder, tomato puree saute well...
5

Add gambooge along with the water used for soaking, and salt. Add more water to the desired volume.
Allow it to boil
6

Add the fish pieces. After adding the fish pieces swirl the clay pot to mix everything well. Bring to a boil and cover with a lid. Cook at medium flame. Remember to rotate the meen chatti or pan every 6-8 mts. It generally takes less than 20 – 25 mts to cook the fish.
7

Cook until the fish gets done and adjust the gravy according to your consistency. We prefer a medium-thick gravy. Taste-check the gravy, if it tastes very sour, remove one or two kudampuli pieces. Add some curry leaves and switch off. Add a tsp of coconut oil for an extra taste and aroma(optional). If the gravy is very thin, cook for a few more minutes at medium flame without covering it.
8

Serve delicious sardine fish curry with hot boiled rice.