| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 tbsp Coconut Oil
- ½ tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- 2 Sprigs Curry Leaves
- ½ inch piece of ginger crushed
- 6 cloves garlic crushed
- 10 Indian small onions sliced, shallots
- 2 green chillies slit
- salt to taste
- ½ tsp turmeric powder
- 3 tsp red chilli powder use more for a spicy curry
- 2 tsp coriander powder
- 3 pieces Malabar tamarind soaked in water
- 1 cup coconut milk
- 8-9 pieces Whole and cleaned Sardine (Mathi Meen)
Ingredients
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Instructions
- To make the dish taste more authentic cook it in an earthen pot. You can also use a regular pan. Take a pot and heat oil in it. Add mustard seeds, curry leaves and fenugreek seeds. As the seeds crackle, add crushed ginger-garlic and sauté.
- To the ginger-garlic mix, add the onion slices and cook until they turn brown.
- In a small bowl, add turmeric powder, coriander powder and red chilli powder. Add a few tablespoons of water and make a thick paste.
- Add the paste of powdered spices to the curry and mix well. Once the paste is cooked, add half a cup of water.
- Add the Malabar tamarind to the curry. Close the pan with a lid and let the curry simmer for 5 minutes.
- Add the coconut milk to the pan and let it simmer.
- Add the Sardines to the pan and let the curry simmer for 5-6 minutes. Take it off the stove and let the curry rest for at least 3 hours. Serve with rice.
Recipe Notes
Recipe Tip Sardines cook very fast. Hence, add them at the end of the recipe when the curry requires just a little time to simmer. Share your version of this recipe How do you Make Kerala Fish Curry at home? Do share your version with us. Frequently Asked Questions Why should the Kerala Fish Curry rest for a few hours before serving? When the curry rests after it is cooked, the flavours mature as time passes. Hence, if the curry rests for a few hours, it will be more flavourful when consumed. What can I use in place of Malabar Tamarind? If Malabar Tamarind is not available, then you can use any regular tamarind or even Kokum.