Petitchef

Nadan mathi /chaala curry /kerala sardines curry

Main Dish
5 servings
15 min
40 min
Very Easy

Ingredients

5

To Ground to a fine paste:

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.

You may like

YouTube

Photos

Nadan Mathi /Chaala Curry /Kerala Sardines Curry, photo 1
Nadan Mathi /Chaala Curry /Kerala Sardines Curry, photo 2

Questions:




Comments:

22/05/2014

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