Nadan mathi /chaala curry /kerala sardines curry

Ingredients

• Sardines /Mathi/Chaala : 15 nos /150 g
• Fish Tamarind /Camboge fruit rinds /Kudampulli : 2 pieces (broken into pieces)
• Curry leaves : 6 sprig
• Coconut oil : 2 tablespoons
• Salt to taste

To Ground to a fine paste:

• Kashmiri Red Chilli Powder : 1 tablespoons
• Turmeric powder : 1/2 teaspoon
• 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

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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.
• Serve hot with boiled rice or Kappa/Tapioca.