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GOK #32: Mathi Thilapichathu/Sardine Curry

GOK #32:   Mathi Thilapichathu/Sardine Curry
This is for all the sardine lovers out there. Learn an easy method to prepare tasty Kerala-style sardine curry. This is an addictive curry best eaten with rice, tapioca or puttu. Try this!

Sardine/Mathi/Chala - 1 kg
Pearl onions (Shallots) - 1/2 cup
Green chillies - 2 Nos.
Ginger chopped - 2 tbsp
Garlic chopped - 4  small cloves (Optional)
Curry leaves - 2 stalks
Kashmiri chilli powder - 6-8 tsp
Turmeric powder - 1/2 tsp
White Vinegar - 2 1/2 tbsp - 3 tbsp
Salt as needed
Water - 1 1/2 - 1 3/4 cups
Coconut oil as needed

Heat coconut oil in a munchatti (earthern pan).

Saute pearl onions, green chillies, ginger, garlic, and curry leaves.

When onions turn light pink in color, add kashmiri chilli powder and turmeric powder.

When the raw smell leaves, add water, vinegar, salt, and fish. 

Close the lid and cook for 5 mins or until the fish is cooked.

This is an addictive curry best eaten with rice, tapioca, or puttu.

Courtesy:  Suma Rajesh