- Sardines /Mathi/Chala - 10 celaned and drained.
- shallots - 5 crushed
- garlic - 15 small cloves crushed
- ginger - 1 inch piece crushed
- curry leaves - 2 springs
- coconut Oil - 2 tbsp
- Kudam puli /Cocum - 3 pieces soaked in 1 cup warm water for 30 minutes
- chilly powder - 3 tsp
- corriander powder - 1.5 tsp
- turmeric powder - 1/2 tsp
- salt - to taste
- fenugreek seeds/methi - 1/4 tsp
Heat a clay pot and add 1 tbsp coconut oil .
Add fenugreek seeds and allow to splutter.
Add the crushed shallot,ginger and garlic and 1 spring curry leaves and saute until softened.
lower flame to minimum and add the chilly,corriander and turmeric powder and stir unti it is mixed well with the oil. Dont let the masala burn or your curry will taste bitter .Add more oil if needed to saute the powders.
Once the masala gets a deep red color add in the cocum water and mix well.
Add 1 more cup of water and then add salt to taste.
Allow this gravy to come to a boil- check the seasonings - salt , sourness, spice and adjust as required.
you can add the cocum pieces if you like it more sour.
Add the cleaned fish to the simmering gravy , cover and cook for 15 minutes.
the gravy should have thickened slightly and you should see a bit ot oil floating on top.
Turn the flame off and add the remaining one spring of curry leaves and 1 tbsp of coconut oil and rotate the pan.
Cove and leave aside for flavors to mingle.
This curry stays good at room temperature for 2-3 days .
Serve with boiled rice /tapioca.