Nadan mathi /chaala curry /kerala sardines curry
Ingredients
5
To Ground to a fine paste:
Preparation
Preparation15 min
Cook time40 min
- 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.
- Serve hot with boiled rice or Kappa/Tapioca.
