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Main Course

Mathi Vattichadhu | Sardine Fish Curry

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

6 Sardine/mathi
2 Tomato
5 Green chilly
3 Shallots
1/2 tsp Garlic paste
Tamarind small piece
3 tsp Red chilly powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seed
1/4 tsp Mustard
2 tbsp Oil
2 cup Water
Curry leaves little
Salt, to taste

Preparation

Step 1
Gather all the veggies and cut into small pieces.
Step 2
Clean the fish and cut them in half.
Step 3
Add chilly powder,turmeric powder,tamarind,salt,water into it and Stir everything together thoroughly.set aside.
Step 4
Heat the oil in a clay pot and add mustard and fenugreek seed,when it starts allow to crackleing add shallots,garlic,tomato,green chilly,curry leaves and cook them well in low flame for 5 minutes.
Step 5
Add the red chilly water prepared in step 3 into it.do not add the fish pieces now.
Step 6
Once the mixture is cooked i.e the oil will start coming out of the mixture and the gravy is reduced to its half add fish pieces and let it go for another 5 more minutes.
Step 7
Once the gravy thickens take it off the heat.your Mathi vattichadhu is now ready serve it hot.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Mathi Vattichadhu | Sardine Fish Curry

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

6 Sardine/mathi
2 Tomato
5 Green chilly
3 Shallots
1/2 tsp Garlic paste
Tamarind small piece
3 tsp Red chilly powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seed
1/4 tsp Mustard
2 tbsp Oil
2 cup Water
Curry leaves little
Salt, to taste

Preparation

Step 1
Gather all the veggies and cut into small pieces.
Step 2
Clean the fish and cut them in half.
Step 3
Add chilly powder,turmeric powder,tamarind,salt,water into it and Stir everything together thoroughly.set aside.
Step 4
Heat the oil in a clay pot and add mustard and fenugreek seed,when it starts allow to crackleing add shallots,garlic,tomato,green chilly,curry leaves and cook them well in low flame for 5 minutes.
Step 5
Add the red chilly water prepared in step 3 into it.do not add the fish pieces now.
Step 6
Once the mixture is cooked i.e the oil will start coming out of the mixture and the gravy is reduced to its half add fish pieces and let it go for another 5 more minutes.
Step 7
Once the gravy thickens take it off the heat.your Mathi vattichadhu is now ready serve it hot.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.