Kerala Sardine Fish Curry Recipe. Cover and cook on low for 10 minutes or till cooked. For everyday kerala sardine fry ( mathi fry / chaala fry):
Now rub the vinegar into the fish to evenly distribute. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened. Not like how your vendor does it).
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Again We Add Chopped Tomatoes ,Tamarind And Salt Mix Well And Cover And Cook For 5 To 6.
This is a traditional sardine fish recipe / mathi fish recipe , that can be easily prepared and we can find in almost all kerala restaurants and homes. How to make it with coconut milk? Bring the flavours of kerala at home with this spicy and tangy fish curry.
Do Not Stir Once The Fish Is Cooked, Or You Will Break Them.
Now rub the vinegar into the fish to evenly distribute. Wash the cleaned, scored fish. Let it cook for 10 minutes or until the fish is cooked and oil starts.
Again Add Some Water And Mix Well With Hands.
I used seer fish to make this recipe but you can use any fish like pomfret, sardine (mathi), mahi mahi, etc. Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop. Fenugreek seeds 1 whole red chili 2 green chilies, sliced vertically
Drizzle A Little Coconut Oil Last And Cover.
This recipe is very suited for mathi/ chaala than any other fishes. Turn off the flame and keep it in aside. Saute the ingredients with masalas and then add the tin fish with or without the brine and fry.
Add The Shallot, Garlic, Ginger And Chilli, And Cook On A Medium Heat For 5 Minutes, Or Until Softened.
Add normal red chilly powder. This fish curry is cooked in red chilies and spices with a kick of coccum/cambodge (ie, kudampuli/കുടംപുളി ), which gives a distinct earthy flavor to the dish. We can keep the curry 1 day and 1 night without refrigerating if we prepare this mathi/ chaala curry in earthen.