Sardines are a very common fish found in Kerala. Best source of omega 3 fats so very good for your heart. A traditional Kerala dish where the spiciness from the red chilly powder compliments the sour taste from the Kerala tamarind.
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| Sardine Curry |
Ingredients
Sardines - 1 pound
Red onion - one thin sliced
Ginger - 3 inch piece thin sliced
Green chilly - 6 - split in center
Curry leaves 2 sprigs
Kerala tamarind( Kodam Pulli) - 4 slices
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red chilly powder - 3 teaspoons
Turmeric - 1/4 teaspoon
Olive oil 3 tablespoons
Salt to taste
Steps
1. Wash the Kerala tamarind and soak in warm water.
2. Clean the fish with salt and lime juice and then wash is several changes of water. Make diagonal gashes on the sides of the fish and keep aside.
3. Heat oil in a pan. When the pan gets hot add the mustard seeds and fenugreek seeds. when the seeds splutter add the sliced onions, ginger, green chillies and curry leaves to it and saute few minutes.
4. Add chilly powder and turmeric to the oil mixture and saute few more minutes. Add the tamarind with the water to this. Add one more cup of water and salt. Mix well and bring this to a boil. Add the prepared fish to this. Simmer and cook for about 10 minutes covered.
5. Remove lid and let the gravy thicken a little bit. Turn off heat.
Serve hot with rice.
Red onion - one thin sliced
Ginger - 3 inch piece thin sliced
Green chilly - 6 - split in center
Curry leaves 2 sprigs
Kerala tamarind( Kodam Pulli) - 4 slices
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red chilly powder - 3 teaspoons
Turmeric - 1/4 teaspoon
Olive oil 3 tablespoons
Salt to taste
Steps
1. Wash the Kerala tamarind and soak in warm water.
2. Clean the fish with salt and lime juice and then wash is several changes of water. Make diagonal gashes on the sides of the fish and keep aside.
3. Heat oil in a pan. When the pan gets hot add the mustard seeds and fenugreek seeds. when the seeds splutter add the sliced onions, ginger, green chillies and curry leaves to it and saute few minutes.
4. Add chilly powder and turmeric to the oil mixture and saute few more minutes. Add the tamarind with the water to this. Add one more cup of water and salt. Mix well and bring this to a boil. Add the prepared fish to this. Simmer and cook for about 10 minutes covered.
5. Remove lid and let the gravy thicken a little bit. Turn off heat.
Serve hot with rice.
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