Nadan Mathi Curry/Spicy Kerala style Sardine curry
- luvlittlehearts
- Mar 17, 2016
- 1 min read
Ingredients:
Sardines /Mathi - 500 gms
Mustard seeds - 1/4 tsp
Ginger,crushed - 1.5" piece
Garlic,sliced - 5 to 6 large cloves
Shallots,sliced - 3 to 4
Curry leaves - 2 to 3 sprigs
Turmeric powder - 1/2 tsp
Kashmiri chili powder- 2 to 2.5 tbsp (or according to taste)
Fenugreek powder - 1/4 tsp
Fish tamarind /Kudampuli - 3 to 4 small pieces
Water - 1.5 cups( or as required)
Asafoetida - 1/4 tsp
salt - to taste
Oil - as required
Method: Crush ginger and slice the garlic. Soak tamarind in water until required. Heat oil in a manchatti/pan, add mustard seeds and let it splutter. Next add ginger, garlic, shallots, and curry leaves. Sauté until it turns golden brown. Reduce the flame to low and add turmeric powder, Kashmiri chili powder and fenugreek powder. Mix well until combined. Add tamarind and cook for one or two minutes, stirring continuously or until masala turns deep maroon( make sure you do not burn the masala or else the curry will turn bitter). Add sufficient quantity of water (about 1.5 cups) and salt to taste. Bring it to a boil. Add fish and gently swirl the pan. Cover and cook until done and gravy turns slightly thick. Add asafoetida and gently swirl the pan. Add more curry leaves and cook for one more minute. Serve with rice or tapioca.
Happy Cooking!
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