Sardines, known as Mathi/Chala in malayalam are rich in omega-3 fatty acids, which reduce the occurrence of cardiovascular disease. They are also a good source of vitamin D, calcium, B12, and protein. This is one of my personal favourite fish and it tastes great with kappa(tapioca). This is a simple kerala style recipe which you can try with other fish too...
Mathi / Sardine - about 700 gms
Shallots/Pearl onions - 4 to 5, sliced
Ginger(Sliced thin) - 1 tbsp
Garlic(Sliced) - 1 tbsp
Turmeric powder - 1/4 tsp
Chilly powder - 2 tsp or more
Coriander powder - 2 tsp
Fish tamarind/Kudampuli - 2 to 3 pieces
Curry leaves - 2 sprigs
Mustard seeds - 1/2 tsp
Fenugreek seeds- 1/2 tsp
Oil (preferably coconut oil)
1. Clean and cut the sardine to pieces.
2. Soak the fish tamarind in warm water for 10-15 mins.
3. Make a paste of turmeric powder, chilly powder and coriander powder in little water.
1.Heat oil in pan. An earthern pot or mann chatti is the best to cook this dish. Splutter mustard seeds followed by fenugreek seeds.
2.Saute shallots,curry leaves, ginger and garlic. When they turn light brown, add the masala paste. Saute for a few seconds taking care not to burn the masala.
3.Add tamarind pieces along with the water in which they were soaked. Add enough water for the gravy,salt and bring it to a boil.
4.Add the fish pieces. Swirl the pan or pot to mix the gravy with peices. For any fish curry, it is better to avoid using a spoon to mix.
5.Cover and cook till fish is done.
Note: This curry tastes better after few hours or the next day. You may check the sourness after a few hours and remove the tamarind pieces if required.
Serve with kappa, rice or even idli :-)