1) Sardine fish
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250 gm
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2) Pearl onion
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10 nos
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3) Dried red chilly
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5 nos
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4) Fenugreek seeds
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1 tsp
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5) Coriander seeds
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1 Tbsp
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6) Coconut (grated)
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½ cup
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7) Tamarind
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10 gm
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8) Mustard seeds
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½ Tsp
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9) Curry leaves
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8-10
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10) Vegetable oil
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2 Tbsp
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11) Salt
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As req
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1) Heat 1 tbsp oil in a hot pan.
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2) Add 8 nos of pearl onion, 3 nos of red chilli,
fenugreek seeds and coriander seeds.
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3) Toast gently for few mins .
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4) Grind the coconut to a paste
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5) Grind them by adding water to fine paste.
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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
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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.
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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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