This is a very spicy sardine curry which I adapted from Lakshmi Nair (magic oven).Her recipes rocks with me and my family ! This one is rich with coconut oil and curry leaves on one side where as flavoured sharp with spices and cocum (fish tamarind in Kerala) on the other side.Most of all,the manchatty/earthen pot in which this is been cooked traditionally adds the fantastic base here…
- 15 sardines (medium)
- 2 pieces of Coccum (depending on the sourness)
- 12 sprig curry leaves
- coconut oil as needed
- water as needed
- 2 tbsp kashmiri chilly powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 2 tsp water (approx)
- 1/2 tsp fenugreek powder
- Clean and wash sardines rubbing salt.Make gashes on both sides.
- Grind chilly,coriander and turmeric powders adding water and just before finishing add the fenugreek powder and grind one second more (otherwise fenugreek may relase the bitterness!).
- Now apply this marinade and coccum over and in sardines.
- Heat a manchatty/earthen pot and pour 2 tsp (or more as you opt) of coconut oil.
- Now spread curry leaf sprigs over the oil .Reduce the heat and spread the marinated sardines one by one over the curry leaves bed along with coccum.Finally add some water (2 tbsp) to the marinade bowl and pour it over fish.
- Again spread curry leaf sprigs over the fish.
- Cook in law heat and bring to boil.
- Once boiled, close with a lid and allow to simmer on law heat till the gravy thickens and the fish is cooked.
- Don’t use a spoon to mix in between.Spray few drops of fresh coconut oil and close the chatty with the lid.Keep it for at least half an hour before serving.
- Serve with Rice or Kappa (tapioca) !!