Fiery fish curries are a norm in the coastal regions of India. The curry will feature hot red or green chilies and tamarind or other tangy ingredients and will usually be served with plain rice. This is one such fiery curry from Kerala made with sardines .
Course Main Course
Keyword Fish Curry
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1lbSardines 500 g Cleaned
4 - 5Shallots
2TspKashmiri Chili Powder / Paprika
3- 4Green ChiliesSee Notes
10Whole Black Pepper See Notes
1 - 2Kudam Puli / TamarindSee Notes
2SprigsCurry leaves - 2 Sprigs
1/2TspSalt To Taste
Slice the ginger and garlic and lightly crush using a mortar and pestle. Crush the black pepper as well. Set aside.
Soak the Kudam Puli or tamarind in warm water and set aside.
Slice the shallots thin.
Heat oil in a pan. When hot add the shallots , ginger , green chilies and garlic. Fry for about 2 few minutes add the crushed fenugreek seeds and curry leaves. Stir fry till the shallots begin to turn golden.
Add the Kashmiri chili powder and turmeric along with 1/2 tsp of salt. Pour about 1 tbsp of water into the mix and let the spices cook for a minutes until the moisture evaporates and the oil begins to leave the vegetables.
Add the tamarind along with water and about 1 to 1.5 cups of water to make enough liquid to cover the fish pieces. Bring it to a boil over medium heat. Taste and adjust salt .
When the water comes to a boil add the fish and gently swirl the pan to coat all the pieces with the spiced liquid.
Keep the heat on medium and bring the curry to a boil. Cover with a lid and simmer for 10 minutes. Open the lid swirl the pan one more time and add a few more curry leaves. Close the lid, cook on low heat for 5 more minutes and turn off the heat.
Rest the curry for half an hour before serving. The curry tastes better if served the next day.
When using regular chili powder use 1 tsp or less.
Kudam Puli is also known as Garcenia Gamboge, Fish tamarind, Malabar Tamrind
When Kudam Puli is not available , use regular tamarind about the size of marble
When tender black pepper (green peppercorns) is available use it . Do not crush these.
Leave the green chilies whole , these are special treat for spice lovers and imparts flavor without increasing the heat quotient
When Thai chilies or birds eye chilies are available use them - double the number as these are small , but leave them whole as they are very spicy.
Clay pots retain heat more than metal pans. Even after the heat is switched off the curry will continue cooking for 5 to 10 minutes.
For detailed instructions go to https://oventales.com/mathi-mulakittathu/ .