KERALA FISH CURRY RECIPE - SARDINES RED HOT CURRY / MATHI MULAKITTATH

KERALA FISH CURRY RECIPE

INGREDIENTS

Sardines                       - 250 g ( cut into small pieces)

Small onions sliced      -  one hand full ( 8 - 10 )nos

Green chilies                - 2 nos

Ginger garlic crushed  - 2 tbsp

Fenugreek (uluva)        - 1 tsp

Tomato                         - 1, chopped

Tamarind                     - a lemon sized

Kashmiri Chili powder - 2 tsp or can add less

Turmeric powder         - 1 tsp

Coriander powder       - 1 tbsp

Salt

Oil

Curry leaves

PREPARATION

• Take a pan and dry fry fenugreek and then powder it in a blender. Keep it aside.
• Heat oil in a clay pot or non-stick vessel.
• Add the sliced small onions.
• Saute for a while and add ginger garlic crushed, green chilies and salt.
• Saute well. Add little curry leaves.
• When the onion is done, add the chopped tomato (crush it slightly with your hands before adding) and close the lid. Let it cook for few minutes.
• Now add chili powder, coriander powder, and turmeric powder.
• Saute well and cook for a while.
• Then pour the tamarind water and add required salt.
• Cook for 5 minutes.
• Add required hot water you needed for the curry(half a cup or more). Again cook for few minutes until the water gets boiled.
• Stir well, check for salt and then add cleaned fish pieces and makes the flame to low.
• Cook for another five minutes until the fish is done.
• Heat oil in a pan and fry 1 tsp chopped small onions and curry leaves.
• Pour it over the curry.
• Sprinkle the fenugreek powder finally.
• Serve hot.