Nadan mathi /chaala curry /kerala sardines curry

Name: Nadan mathi /chaala curry /kerala sardines curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Cuisine: en
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

Main Dish

5 servings

15 min

40 min

Very Easy

(3.6/5 - 5 votes)
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Ingredients

Number of serving: 5

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

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.