Courtesy: Manghat Surendran Menon
Ingredients
- Sardines (Mathhi/Chaala) Fish – 500 gms (Cleaned & cut into long pieces, No Head No tail, Slightly Slit)
- Shallots oe Pearl Onion (Cheriyulli) – 300 gms (More for a thicker gravy)
- Coriander seeds - 2-3 heaped tbsp
- Dry Red Chillies - 8 to 10 (More or less according to taste)
- Fenugreek seeds (Vendhayam/Uluva) - 1/4 tsp
- Tamarind Paste - 2 tbsp
- Coconut Oil - As reqd
- Salt - As reqd.
- Curry Leaves - 1 sprig
- Sliced Garlic (Optional) - 3-4 bulbs
Method
- Saute Coriander seeds and red chillies in 1 tbsp oil.
- Add fenugreek seeds and saute till it turns golden brown.
- Grind this with Shallots.( Make Fine paste)
- Heat 2 tbsp cooking oil in a pan.
- Saute fish (very careful and gently) and keep aside.
- In a different vessel, Add the ground masala (and garlic if you are adding it), Tamarind juice and Salt.
- Add Water and Cook till raw smell disappears
- Add Fish and keep in Medium flame until fish is cooked.
- Check salt levels (Adjust if necessary).
- Add curry leaves and 1 tbsp of coconut oil
- Once Fish is cooked, keep in low flame for 15 mins or so (until gravy thickens a bit)
This dish is on the spicy and tangy side. Adjust tamarind levels to suit your taste buds.
Enjoy with hot rice ( I like it with curd rice and pappadam)
The gravy for this dish is not too thick and is believed to taste better the next day.
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