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Main Course

Pacha Kurumulaku Mathi Curry (Sardines)

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 nos Sardines
2 nos Onion
10 nos Raw pepper
5 nos Garlic
1 small Ginger
4 nos Dry chillies
1 tsp Turmeric powder
1 tsp Fenugreek seeds (Uluva)
1 tsp Mustard seeds
Curry leaves, a few
1 piece Gambooge Kudampuli
Salt, to taste

Preparation

Step 1
For preparing pacha kurumulaku mathi curry, crush pepper, onion, dry chillies, ginger, garlic and turmeric.
Step 2
Heat the oil in a clay pot, let the mustard seeds crackle, fenugreek and curry leaves.
Step 3
Add the crushed onion in it and fry.
Step 4
Add gambooge and little water. Add fish pieces, Put the lid on and cook.
Step 5
When fish is done, take it off the heat and pour 2 tsp coconut oil on top.
Step 6
Pacha kurumulaku mathi curry is ready.

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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