Thenga Varutharacha Meen (Mathi) Curry - Canned Sardines in Roasted Coconut Gravy

Ingredients: Fish - 1/2 kg ( i used two 8 oz can of sardines in water ) Tamarind pulp - 1.5 tea spoon Tomato quartered - 1 Oil - 1 tablespoon Mustard seeds - 1/2 tea spoon Fenugreek seeds - a large pinch Shallots chopped - 2 or 3 Curry leaves - 2 stems Optional ingredients:- Garlic chopped - 3-4 cloves Ginger chopped - a small piece To Roast and Grind Grated coconut - 2 cup Shallots chopped - 5 Oil - 1.5 tablespoon Red chili powder - 1 tablespoon Coriander powder - 1.5 tablespoon Turmeric powder - 1/4 to 1/2 tea spoon

Method: Dissolve tamarind pulp in 1/2 cup of water. Heat a pan, add grated coconut and fry stirring continuously in a medium flame. When it starts to brown , add oil , shallots and fry for a little more time. Add chili , coriander and turmeric powders and remove from heat.Don't let it burn

Grind this coconut mix to a very fine paste. Add the tamarind water and mix well. Add 1 or 1.5 more cup water to this mix, and bring to boil in a heavy bottomed cooking pan. Add curry leaves, Tomato, fish pieces, salt to taste and cook covered for 20 minutes. ( For canned sardines , 10-12 minutes is enough as they are already cooked). Heat oil in a pan, add mustard seeds. When they pop add fenugreek seeds and fry for 20 seconds. Add chopped shallots , curry leaves , ( garlic and ginger) and fry till they are brown. Pour this over the curry and let stand for 15 minutes covered, before you serve.

Happy Cooking!

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