Sardine Curry (Mathi Mulaku-arachathu)

Sardine Curry (Indian-Kerala Style)

Mathi Mulaku-arachathu

Ingredients: 1/2 kg Fresh Sardines
3-4 pieces Kudam puli (see picture below)
Salt-to taste

To Temper,

3 tbsp Coconut oil( a little too much,but you need it :)
½ tsp each of Mustard and fenugreek seeds
4 pods of Garlic, cut into juliennes
1” piece Ginger, cut into juliennes
3 Shallots/Ulli, cut into juliennes
2 Green chillies,slit lenghtwise
A tsp Dhania powder
2 tbsp Red Chilly powder
A sprig of Curry leaves

Method:

1. Clean and cut the fish into 2 pieces each. Discard the head part of each.

2. Rinse and soak the kudampuli in half a cup of warm water.Too big ones are to be slit into smaller pieces.
 

3. Heat coconut oil in a kadai, splutter the mustards and brown the fenugreek seeds.Sauté the shallots, garlic and ginger pieces, green chillies and the curry leaves till the aroma fills the air.Add the dhania and the chilly powder, blend them in oil for just 3 to 5 seconds taking care not to char.At this point the oil should look watery and Bright Red along with the tempered ingredients. add 2 cups of water, immediately.

4. Add the puli as such(no need to extract the pulp) and let it boil.

5. Transfer contents to a flat manchatti (earthern pot) and add the fish pieces.Simmer the gravy for a few minutes till the fish pieces turn soft and the oil separates.

6. The curry tastes better if prepared at least 4 hours before serving and the best, the second day. Goes well with hot rose matta rice or kappa puzhukku.