Small Sardine with Mango (Maanghayitta Kunji Mathi)

Ingredients

• 500 gms Small sardine
• 2 unit/count Onions, finely sliced
• 2 unit/count Tomatoes, finely sliced
• 2 unit/count Green chillies, finely sliced
• 1 tsp Crushed ginger
• 4.5 unit/count Garlic cloves
• 1 tsp Salt
• 0.5 tsp Turmeric powder
• 1 tbsp Red chilli powder
• 1 tsp Kashmiri chili powder
• 1 handful Curry leaves
• 0.5 unit/count Green Mango (Raw Mango), finely chopped
• 3 tbsp Coconut oil
• 1 tsp Mustard seeds
• 0.5 tsp Fenugreek seeds
• 1 cup Water (Warm water)

Instructions

1. 1Clean the sardines thoroughly, rinsing them 4-5 times. Coat them with salt, 1/2 teaspoon of turmeric powder, and 1 teaspoon of red chilli powder. Set aside to marinate.
2. 2Heat coconut oil in a clay cooking pot over medium flame. Add mustard seeds and fenugreek seeds, allowing the mustard seeds to splutter completely.
3. 3Add onions, tomatoes, green chillies, crushed ginger, garlic, and salt to the pot. Sauté until the onions become translucent.
4. 4Incorporate the finely chopped raw mango, red chilli powder, turmeric powder, Kashmiri chilli powder, and curry leaves. Mix thoroughly and adjust the salt as needed.
5. 5Pour one cup of warm water into the pot. Once the water begins to boil, add the marinated sardines. Cook for 5-6 minutes over medium flame, then turn off the heat.
6. 6Serve the mango-fish curry hot with rice.