Wednesday, January 8, 2014

Mathicurry / Sardines in tangy coconut sauce

One of my favorite sardine preparation, and my grandmother's signature dish. The taste really depends on the tanginess of the green mango.


Sardines - 6 (cleaned, cut into half)
Green mango sliced - 1 cup (depends on the tanginess. If the mangoes aren't tangy enough, add more green mango or adjust with some dried green mango like I did)
Small onions - 6
Garlic - 2 big cloves
Ginger - 1 inch piece
Curry leaves - 1 sprig
Coconut oil - 2 tbsp

For Grinding

Grated coconut - 2 cups
Water - 1 cup
Chilly powder - 2 tsp (I used an additional 1 tsp of Kashmiri chilly powder too, just to get the colour right)

Grind the above to a smooth paste.

For tempering

Small onions - 3, thinly sliced
Curry leaves - 1 sprig
Coconut oil - 1 tbsp


Heat a manchatti and add the coconut oil. Crush small onions, garlic and ginger using a mortar and pestle. Add the crushed mixture to the heated oil and saute for couple of minutes. Throw in a sprig of curry leaves. Now add the ground coconut mixture into it. Stir well. Once it starts to boil, add the sliced raw mango pieces and the cleaned sardines. Cover and cook. Open the lid in between and gently stir. Check for salt and add as required. Once the sardines are cooked well, switch off the stove. If the curry isn't tangy enough, add some vinegar towards the end.

In a non-stick pan, heat 1 tbsp of coconut oil and add sliced small onions and curry leaves. Once they turn brown and crisp enough pour it into the sardine curry and keep the chatti closed for sometime, to allow the flavours to set in. Your yummy sardine curry is ready!! It tastes wonderful with boiled rice as well as puttu.

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