MATHI MEEN CURRY

MATHI MEEN CURRY

Mathi meen curry

Ingredients:
1/2 kg Fresh Sardines
lemon size tamarind

Salt-to taste
For the Tempering,
4 tbsp Coconut oil
½ tsp Mustard seeds
¼ tsp fenugreek seeds
4 pods of Garlic, halved & crushed
1” piece Ginger, thinly
sliced & crushed
6 Sambar onions, thinly
sliced
4 Green chillies, slit
lenghtwise
1 tsp Coriander powder
2 ½ tbsp Red Chilly powder
A sprig of Curry leaves
Method:
1. Clean and cut the fish into 2 pieces.
2. Rinse and soak the pulli in water. Place it in a
bowl of water & microwave for about a minute. Let it rest
3. Heat coconut oil in akadai, splutter the
mustards and then add the fenugreek seeds. Ensure that you do not over cook the
fenugreek or else the curry will be really bitter. Take extreme care.
4. Fry the sambar onions, garlic and ginger pieces, green chillies
and the curry leaves till the onions turn light brown.
5. Add the coriander and the chilly powder, blend them in oil for
just 3 to 5 seconds taking care not to burn them.
6. At this point the oil should look watery and Bright Red along
with the tempered ingredients. add around 1 ½ to 2 cups of water, immediately.
7. Add the puli whole and let it boil.
8. Add the fish pieces & Simmer the gravy for a few minutes
till the fish pieces turn soft and the oil separates.
9. Garnish with a generous portion of fresh Curry Leaves & a
sprinkle of Coconut oil.
10.
The curry
tastes better if prepared at least 4 to 6 hours before serving and the best
ever is on the next day.