Mathi / Sardine Curry

Mathi ( Sardine ) Curry

Mathi / Chaala / Sardine curry is very popular in Kerala Cuisine.

Serves: 3 - 5

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy absorbs all the flavors.

You will need

15 Mathi ( Sardine )
1 tablespoon oil
2 onions, finely sliced ( or half cup small onion / chuvannulli, sliced )
10 cloves garlic, chopped
1 - inch piece ginger, chopped
1 green chilli, slit lengthwise
2 spring curry leaves
2 teaspoon red chilli powder ( or 1 3/4 - 2 1/4 teaspoon )
1/2 teaspoon turmeric powder
2 tablespoon water
2 tomatoes, finely chopped
1 cup water
1 teaspoon salt ( or to taste )

Method

Wash and clean mathi / sardine / chaala. Wash with salt ( or kallup ) till the water is clear. Drain out water completely and keep aside.

Dilute red chilli powder and turmeric powder with 2 tablespoon and keep aside.

In an earthen pot or pan, heat oil. Add finely sliced onions or chuvannulli. Fry on a medium heat for 5 - 8 minutes or till fragrant and golden color.

Add chopped ginger, garlic, green chilli and curry leaves. Saute on a low heat for 5 minutes.

Add red chilli powder- turmeric solution. Mix it well and saute for 5 minutes or till the raw smell goes.

Add chopped tomatoes, salt to taste and water. Cover with a lid and cook on a low heat for 10 minutes or till tomatoes are well blended.

Add and arrange mathi / sardines carefully over tomato gravy and cook for 10 minutes on a low heat or till done and gravy slightly thickens.

Serve with rice ( choru ), fish fry and pappadam or Palappam.