Mathi meen curry
Mathi meen curry or sardines curry is a simple yet delicious curry from Kerala, which goes well with rice.
Servings 2 people
Ingredients
For marination
- 150 g sardines (4 nos)
- ½ tsp salt
- ¼-½ tsp chilly powder
- a pinch of turmeric powder
Rest of the ingredients
- 1 gooseberry sized tamarind(20g)
- 1" piece of ginger(thinly sliced)
- 2 green chillies
- 1 tsp salt
- 1 tsp red chilly powder
- a pinch of jaggery/sugar
- a pinch of hing/asafoetida
- ¼ tsp turmeric powder
- 1½ cups water
For grinding
- ½ cup grated coconut(loosely packed)( 50g)
- water as needed for grinding
For tempering
- 1 tbsp oil
- ⅛ tsp mustard seeds
- ¼ tsp split urad dal
- 3 cloves garlic(finely chopped)
- few curry leaves
- whole red chillies(optional)
Instructions
- Clean up the sardines, slice them as per preference and marinate them with the ingredients given under "for marination" for 30 minutes to 1 hour
- Soak the tamarind in 1½ cups of water.
- In a mud pot (preferably), take the squeezed tamarind water and all the other ingredients cited under "rest of the ingredients". Bring this to a boil on stove top.
- Once it comes to a nice boil add the marinated fish and let it cook for 5-7 minutes.
- In the meantime, grind the coconut to a smooth paste and add it to the curry when it starts boiling again.
- Cook for a few more minutes till the raw smell of the coconut disappears and the curry thickens.
- Temper with the ingredients given under " for tempering" and pour it over the curry. Serve it with plain white rice.
