Saturday, July 2, 2011

Mathiyum Mangayum Peera Pattichatu

sardine is a small type of oily fish named after the Mediterranean island of Sardinia where they once lived in abundance.

Sardines are rich in Omega 3 fatty acid, which reduce the occurrence of cardiovascular disease.Recent studies suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimers .These fatty acids may also help lower blood sugar levels a small amount. They are also a good source of Vit D, Calcium , Protein and B12
Because they are low in the food chain, sardines are very low in contaminants, such as mercury ,relative to other fish commonly eaten by humans.

Sardines are one of my favourite fish , we rarely got fresh Sardines in US and when we did get it - It was a hassle to clean .Here in India the women in the fish market clean it for you .So I have been feasting on Sardines - fried, curried,sauteed , pickled what not.

  1. Sardines - 15 cleaned and cut in 2
  2. Grated coconut - 1 cup
  3. Green chillies - 7 or 8 cut into big pieces
  4. Garlic - 1 pod peeled and crushed
  5. Shallots - 6 peeled and crushed
  6. Ginger - 1 inch piece crushed
  7. Curry leaves - a hand full
  8. Turmeric powder - 1/2 tsp
  9. Salt - to taste
  10. Green mango - 1 whole peeled and cut into 1 inch thick slices.
  11. OR
  12. instead of Green mango you can use Cocum /Kudam puli - 4 pieces soaked in water (add to taste depending on how sour the fruit is)
Add all the ingredients except the cleaned fish into a clay pot and squeeze and mix well with your hands.
Pour in a cup of water and add the fish .
Cover and cook until the fish is cooked and the gravy has thickened.
This curry does not need to be refrigerated for 2 days , just keep warming it at night until it gets dry after the first day.
Tastes amazing with Kanji a day after it is prepared.


  1. sardine is my fav too .loved your method of preparation...spicy tasty !!!


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