Red Chilli powder : 1 1/2 teaspoon or (to your tolerable spice levels)
Coriander Powder : 1 tablespoons
Fenugreek seed powder 1/4 teaspoon
Shallots : 4-5
Ginger : 1/2 inch piece
Garlic : 3-4 pods
Preparation
Wash and clean the sardine with salt and drain out water completely and make some small gashes on it and keep it aside.
In blender grind the listed ingredients mentioned above "To Ground" with enough water to fine paste.
Gently mix the ground spice paste, fish tamarind /kudampulli and salt with the sardines well.
Heat a pan (preferably in 'Kalchatti' an earthen pot) and pour required coconut oil (Note : It will enhance the authentic taste) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot.
Spread and arrange 4 sprig of curry leaves on the pan/earthen pot, add mathi /sardines with carefully over the curry leaves.
Add little water and bring to boil, now add the remaining curry leaves and reduce the flame and let it simmer for about 15? 20 minutes until all/most of the water evaporates and the gravy thickens.
Remove from fire; sprinkle some coconut oil on the top of curry and keep covered for 20-30 minutes.
Comments:
SUPERB