- 3 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 2 sprigs curry leaves
- 1/2 inch piece ginger
- 6 cloves garlic
- 10 Indian small onions (shallots)
- 2 green chillies, slit
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 2 teaspoon red chilli powder (use more for a spicy curry)
- 2 teaspoon coriander powder
- 3 pieces kodampuli, malabar tamarind
- 1 cup coconut milk (lite milk)
- 250 grams Sardine / Mathi Meen
- Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
- Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt.
- Saute till the onions are soft and starting to brown.
- In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste.
- Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked.
- Once the paste is well cooked, add in half a cup of water.
- Soak the Kodampuli in a cup of water for 5 minutes. Add in the kodampuli along with the water used. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.
- Also add in the fish to the pan.
- Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.
- Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.
- Serve with rice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Kerala
Keywords: kerala fish curry