A simple fish curry, traditional recipe of Kearala,i got this recipe from Food-path ,Asianet. My hubby loves any kind of fish curry . So i decided to try this and he loved it! .
MATHI &VENDAKKA /SARDINE &LADIES FINGER CURRY
1. mathi /sardine -15
2. vendakka /ladies finger -5
3. onion sliced -1
4. tomato diced -1
5. ginger crushed - 1’’
6. green chilly -2 to 3
7. curry leaves
8. tamarind pulp -2 to 3 tbsp
9. coconut oil -3 tbsp
10. fenugreek seed -1 tsp
For paste
1 . coconut -1cup
2 . chilli powder- 2tsp
3 .coriander powder -1 tsp
4 . turmeric -1/2 tsp
5 . shallots/ulli - 5
In a frying pan first add coconut sauté for 4 to 5 mnts then add shallots , curry leaves sauté again ,lastly add all powders mix well ,turn off the burner ,grind it well ,
METHOD;
Clean and cut the fish into 2 pieces . Discard the head part of each. Heat coconut oil in chatty/vessel. splutter the fenugreek seeds sauté onions then ginger ,green chilly , tomato, sauté. then add cubed vendakka sauté well ,pour tamarind pulp then grind paste pour enough hot water ,let it boil ,add fish , curry leaves ,simmer the gravy for 5 mnts till the fish pieces turn soft and the oil separates.
The curry tastes better if prepared at least 4 hours before serving and the best in second day. Goes well with hot rice or pathiri.
