Monday, January 21, 2013

Sardine Curry - Mangalorean Style


10-12 pcs. Sardines clean, wash & keep aside. 

Masala for Grinding : 

8 Kashmiri Chilies
1 tsp jeera
5 black pepper corns
1 tbsp coriander seeds
1/4 tsp. turmeric powder
marble size ball of tamarind
1/4 cup coconut ( I use dessicated)
1/2 onion
2 flakes of garlic
1/4 tsp. methi (fenugreek seeds)
Salt as per taste.
Vinegar 2 tsp (as per taste - add 1 tsp first but if you like it more tangy then add another tsp)

For Tempering 

1 Medium Onion thinly sliced
2 green chilies sliced into 2
small piece of ginger finely chopped.


Grind  the above masala with 1/2 cup water to a fine paste. 
In a cooking pot heat oil, add the chopped ginger, fry till it is slightly brown.
Now add the thinly sliced onion &  green chilies till it is translucent.
Add the ground masala paste, fry for 1-2 minutes.
Add 11/2 cup of water. If you like thinner gravy add another 1/4 cup of water.
Add salt to taste, vinegar as per taste.
Once the gravy starts boiling add the sardines.
Let the sardines simmer in the gravy for 2-3 minutes till its cooked.
Serve it with steamed rice.


Soumi said...

Yum! The spicier the better!

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