sardine fish curry (kerala malabar recipe)
Sardine cooked with coconut as the main ingredient. A semi thick gravy.
Cooking Time
20min
Prep Time
15 min
Serves
3
Categories
Main Dish
Cooking tools used
clay cooking pot
Cuisines
Indian - Malabar cuisine
Ingredients
Main Section
sardine
6
unit/count
coconut (shredded)
1n1/2
cup
turmeric
1n 1/2
tsp
green chillies
3
unit/count
ginger
1/2
inch
Shallots
4
unit/count
tomatoes
1
unit/count
tamarind pulp
1/2
cup
Take a lemon size tamarind n soak in 1/2 cup hot water.
jeera
1
tbsp
dry red chillies
5
unit/count
curry leaves
2
sprig
coconut oil
1
tsp
Step 1
Clean sardine five to six times. Transfer it to a clay pot. Smear it with salt n turmeric. Add slit green chillies, ginger, shallots, tomatoes. Add the tamarind extract. Heat the stove n let it simmer for 7 mins.
Step 2
Take a pan n add oil. Add the dry red chillies to it n saute for 30 secs. Take a mixie jar n add to it coconut, jeera, dry red chillies n 1/2 a tsp of turmeric. Grind to a fine paste.
Step 3
Add the ground paste to the clay pot n let it boil to form a semi thick gravy. Garnish with curry leaves
Step 4
Never use kashmiri chillies. The colour of the gravy should be as shown in the photograph. To maintain an yellow colour turmeric is also added at the time of grinding.
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