April 3, 2012

Kerala Style Sardine Curry



Recently I have been posting few multicuisine and north indian recipes. Yesterday i got a chance to cook my regional cuisine. When i was crossing the seafood section in local supermarket the name sardine (Mathi) caught my eyes. With my eyes wide opened i rushed to the shelf  and i gave a big smile to those sardines lying just in front of my eyes. Actually sardine fish is hard to find in China. Its been years i saw them and tasted them. So walked back to home thinking whether to fry them or to curry them. I had some coconut lying in the fridge so finally i decided to make the fish curry. Since its been long i cooked mathi curry i made a call to my mom and asked for her recipe. She is from kerala so the curry is. This is truly my mom's recipe.  I love her recipe as much i love her. :)




Servings:  2
Preparation Time: 30 mins
Cooking time: 20 mins
Level: Moderate

Ingredients:
1)       Sardine fish
250 gm
2)       Pearl onion
10 nos
3)       Dried red chilly
5 nos
4)       Fenugreek seeds
1 tsp
5)       Coriander seeds
1 Tbsp
6)       Coconut (grated)
½ cup
7)       Tamarind
10 gm
8)       Mustard seeds
½ Tsp
9)       Curry leaves
8-10
10)   Vegetable oil
2 Tbsp
11)   Salt
As req

Method:

1)       Heat 1 tbsp oil in a hot pan.
2)       Add 8 nos of pearl onion, 3 nos of red chilli, fenugreek seeds and coriander seeds.
3)       Toast gently for few mins .
4)       Grind the coconut to a paste
5)       Grind them by adding water to fine paste.
6)      Soak the tamarind in 1 cup of hot water for 15 mins and extract the paste.
7)      To the same pan which used for roasting pour the tamarind water and let it boil.
8)      Add turmeric powder and salt.
9)      Now add the ground masala paste and mix well.
10)  While the masala is still boiling add the cleaned fish one by one gently.
11)  Turn the heat to low and close lid. Cook for 10 mins.
12)  Now add the coconut paste and cook for another 5 mins.
13)  Transfer the curry to the serving bowl
14)   Heat remaining oil in a separate pan for tadka and add mustard seeds, fenugreek seeds, curry leaves and remaining red chilli respectively
15)  Once mustard seeds splutter fully add chopped pearl onion. Fry till golden brown.
16)  Pour the tadka onto the curry. Serve with steamed rice.



Note:
1) This recipe can also be used for making prawn or any other fish curry.
2) Curry which is one day old tastes the best.
3) Clean the fish by removing its scales, head, tail and gills. Wash it in cold water with little salt 

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