Mathi Chatti Curry / Sardines cooked in earthen pot

Name: Mathi Chatti Curry / Sardines cooked in earthen pot
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 gms Cleaned Sardines, medium size; To grind:; 3/4 cup grated coconut; 4-5 garlic cloves; 2 inch piece fresh ginger; 1/2 tsp fenugreek seeds; 2 tsp coriander powder; 2 tsp chilli powder; 1/4 tsp turmeric powder; To make the curry:; 2 tbsp coconut oil; 2-3 green chilli, slit; 2 tbsp shallots, minced; 1 small tomato, diced; 2 sprig curry leaves; to taste Salt; For Tempering: 1/2 tsp mustard seeds; 1 tbsp Coconut oil; 1/2 tsp mustard seeds; 2 whole red chilli; 1 tbsp shallots, sliced

Inish Issac @InishKitchen

#indiankitchen #goldenapron
Kerala traditional fish curry is prepared in earthen pot called as “Manchatti”. Sardines cooked in mud pot is known as “Mathi Chatti curry”.

Sardines are such a versatile seafood and can be made in variety of ways from Deep frying to Thoran to Steaming to Spicy Red Curry to Coconut based Curry. Mathi Chatti curry is pure Kerala authentic and it’s the way my mum cooks. When we talk of authentic taste straight from the land of coconuts and seafood, Kerala, then we should stick to the original and natural ingredients such as shallots, fresh coconut, coconut oil and mud pot.

#indiankitchen #goldenapron
Kerala traditional fish curry is prepared in earthen pot called as “Manchatti”. Sardines cooked in mud pot is known as “Mathi Chatti curry”.

Inish Issac @InishKitchen

#indiankitchen #goldenapron
Kerala traditional fish curry is prepared in earthen pot called as “Manchatti”. Sardines cooked in mud pot is known as “Mathi Chatti curry”.

Saved

Ingredients

20 minutes

4 servings

700 gmsCleaned Sardines, medium size
To grind:
3/4 cupgrated coconut
4-5garlic cloves
2 inchpiece fresh ginger
1/2 tspfenugreek seeds
2 tspcoriander powder
2 tspchilli powder
1/4 tspturmeric powder
To make the curry:
2 tbspcoconut oil
2-3green chilli, slit
2 tbspshallots, minced
1small tomato, diced
2 sprigcurry leaves
to tasteSalt
For Tempering: 1/2 tsp mustard seeds
1 tbspCoconut oil
1/2 tspmustard seeds
2whole red chilli
1 tbspshallots, sliced

Saved

Steps

20 minutes

1

Soak the typical kerala cocum in warm water.
2

Grind together the grated coconut, ginger, garlic with dry spices and ½ cup water to form a smooth paste and set it aside.
3

In a traditional large mud pot heat oil add onion and sauté for 2-3 minutes. Reduce the flame and now add fish and the ground paste.
4

Add the diced tomatoes, green chilli along with soaked coccum. When the gravy is about to boil add in the Sardines and salt. When it starts to boil lower the flame, check the salt, put on the lid and allow it cook on low flame. This will take around 12 - 15 minutes maximum.
5

In another pan heat 1 tbsp of coconut oil, add ½ tbsp. mustard seeds and let it splutter. Add the sliced onions and whole red chilli and allow it to brown. Pour this temper over the Mathi / Sardines curry and cover with lid for some time. Covering the gravy after tempering is the key step for the tempering flavor to amalgamate.
6

Yummy spicy Mathi Chatti curry is ready to be served with hot rice.