Mathi Vevichathu (Sardine Curry)

Mathi curry

Mathi Curry (Sardine Curry)

10 sardines cleaned
1 -1½ tbsp red chili powder
½ tsp turmeric powder
1 ½ tsp coriander powder
½ tsp fenugreek powder
1 tsp mustard seeds
3-4 kokum (kodumpuli)
4 tbsp coconut oil
2 sprigs curry leaves

Grind to make a paste:
5 shallots or ½ onion
6 cloves garlic
1 no. 1” pc ginger
1 small tomato chopped (deseeded)

Heat oil and add mustard seeds.
When it splutters, add the paste and stir till raw smell goes and oil separates.
Add the dry powders and stir on low flame for 2 minutes. Don’t let it burn.
Add 2 cups water, kokum, curry leaves and salt.
When the water boils, add the fish. Let it simmer on medium flame till the gravy thickens.
Serve with Kappa (tapioca) or rice.

Mathi curry 1


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