Sardine Curry

I am not an expert in making fish curries and neither do I make it very often. But this one I had made when my dad was visiting us and by his expressions, I could sense that this curry tasted good 🙂 He is a big fan of the Kerala Mathi or these sardines. So, here is a simple but rather flavourful recipe. Please do try and share your feedback.

Ingredients:

• Sardines 12-14
• Salt to taste
• Green chilies 1-2
• Fresh grated coconut 1/2 cup
• Red chilies 7-8
• Coriander seeds 1 tbsp
• Fenugreek seeds 1/4 tsp
• Shallots 7-8
• Garlic cloves 3-4
• Ginger 1 inch
• Curry leaves 2-3 sprigs
• Coconut oil 2 tbsp
• Kudam Puli 3-4

Method:

• Clean and wash the sardines and apply little turmeric on it and keep it aside.
• Grind the grated coconut, red chilies, coriander seeds, garlic and ginger into a smooth paste.
• Heat coconut oil preferably in a nicely seasoned earthern pan and add the fenugreek seeds.
• Now add the curry leaves and sliced shallots, green chilies and saute till the onion turns pink.
• Now add the ground masala paste and saute till the raw smell goes off.
• Add water and salt and bring the gravy to a boil.
• Now add the washed kudam puli and slowly add the marinated fish pieces.
• Do not stir vigorously. Just swirl the pan so that the fish is nicely coated with the gravy.
• Cook on medium flame for 5-7 minutes or till the sardines are cooked well.
• Remove the kudam puli if you feel that the gravy is turning too sour.
• Remove the curry from flame and garnish with fresh sprigs of curry leaves and drizzle some more coconut oil on top.
• Serve with a bowl of Kerala red rice or white boiled rice.