KERALA STYLE SARDINE FISH CURRY

This is an easy recipe to prepare authentic and traditional Kerala style sardine fish curry.  Sardines are rich in Omega 3 fatty acids, which are good to lower your LDL Cholesterol to prevent heart diseases and are also good for your skin and hair. The small bones of Sardines are good resource of calcium.

You can try this side dish with Kappa (Tapioca) / hot Kerala rice / Pathiri / Porotta / Appams.  Sardines, (popularly known as Mathi or Chaala in Kerala), is one the cheapest, popular and the tastiest fish available in South India. But be aware it could get smelly inside your house whenever you cook sardines. I generally light up some fragrant candles to ward of the fishy smell.

Ingredients

• ½ kg Mathi / Sardines, cleaned
• ½ tsp. Mustard Seeds
• 2 tsp. Ginger, finely chopped
• 10 Shallots, sliced
• 8 cloves Garlic
• 2 tsp. Chilli powder
• 1 tsp. Coriander powder
• ½ tsp. Turmeric Powder
• ¼ tsp. Fenugreek Powder (Uluvapodi)
• 2 pieces Gambooge (Kudam puli)
• A sprig of Curry leaves
• 1 Tomato, sliced
• ½ tsp. Salt
• 2 tbsp. Coconut Oil
• 3 Green chillies, vertically sliced

Method

• Soak gambooge 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.
• Heat coconut oil in a manchatti / clay-pot and add mustard seeds.
• Add sliced shallots when you hear the crackling sound of mustard seeds and mix it till it changes colour.
• Next add chopped ginger, garlic cloves, sliced green chillies and sauté until garlic cloves become slight yellow.
• Add sliced tomatoes and sauté well until you get a nice aroma.
• Warm coriander powder, chilli powder, turmeric powder and fenugreek powder in a pan.
• Grind the above powders to a paste in a mixer with little water and add it to the pot.
• Rinse the mixer jar and add the rinsed water to the pot.
• Add sliced gambooge along with the water used for soaking, remaining curry leaves and salt.
• Add more water to the desired volume.
• Allow it to boil and add the fish pieces.
• Cook covered on medium flame till the fish turns soft and oil separates.
• Now open the lid and cook until the gravy is reduced to half.
• 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.