Sardine fish curry – Kerala style

Ingredients

Mathi / Sardine / Fish : 500g

Mustard Seeds : 1/2tsp

Ginger : 2tsp finely chopped

Shallots (Chuvanully / Sambar onion) : 10 Sliced

Garlic : 8 cloves

Chilli powder : 2 tsp

Coriander powder : 1 tsp

Turmeric Powder : 1/2 tsp

Fenugreek Powder (Uluvapodi) : 1/4 tsp

Gambooge (Kudam puli) : 2 piece

Curry leaves : 4 spring

Tomatoes : Medium sized sliced

Salt : 1/2 tsp

Coconut Oil : 2 tbsp

Greenchilly : 3 nos vertically sliced

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.

Health Benefits

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 are good resource of calcium.

Sardine curry preparation

1.   Soak gamboge in half cup of water for 20 minutes. Cut each fish into 2-3 pieces and 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.

3.   Add sliced shallots when you hear the crackling sound of mustard seeds and mix it till it changes color.

4.   Add chopped ginger, garlic cloves, sliced green chillies and saute until garlic cloves become slight yellow.

5.   Add sliced tomatoes and saute well until you get a nice aroma.

6.   Warm coriander powder, chilli powder, turmeric powder and  fenugreek powder in a pan

7.   Make #6 into a paste in a mixer with little water and add it to the pot.

8.   Rinse the mixer jar and add the rinsed water to the pot.

9.   Add sliced gambooge along with the water used for soaking, remaining curry leaves and salt.

10.     Add more water to the desired volume.

11.     Allow it to boil and add the fish pieces.

12.     Cook covered on medium flame till the fish turns soft and oil separates.

13.     Now open the lid and cook until the gravy reduced to half.

14.     Turn off the flame and cover the pan with the lid. Keep it idle for some time to blend the spices, souring agent and fish.