Sardine Fish Curry (Kerala Malabar Recipe)
Sardine cooked with coconut as the main ingredient, resulting in a semi-thick gravy.
Ingredients
- 6 units Sardine
- 1.5 cups Coconut, shredded
- 1.5 teaspoons Turmeric
- 3 units Green chillies
- 0.5 inch Ginger
- 4 units Shallots
- 1 unit Tomatoes
- 0.5 cup Tamarind pulp (Take a lemon-sized tamarind and soak in 1/2 cup hot water.)
- 1 tablespoon Cumin seeds
- 5 units Dry red chillies
- 2 sprigs Curry leaves
- 1 teaspoon Coconut oil
- 1 to taste Salt
More recipes using Sardine
Instructions
- 1Clean the sardines thoroughly, about five to six times. Place them in a clay cooking pot and season with salt and turmeric. Add the slit green chillies, ginger, shallots, and tomatoes. Pour in the tamarind extract. Heat the pot over the stove and let it simmer for 7 minutes.
- 2In a pan, heat the coconut oil and add the dry red chillies. Sauté for 30 seconds. In a blender, combine the sautéed chillies, shredded coconut, cumin seeds, and 1/2 teaspoon of turmeric. Grind into a fine paste.
- 3Add the ground spice paste to the clay pot with the sardines. Allow the mixture to boil until it forms a semi-thick gravy. Garnish with curry leaves before serving.
