Sardine Fry | Mathi Fry | Chala Fry
A proper Kerala fry — fish tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.
Ingredientsfor 3 servings
- 250 g Sardine Mathi
- 1 tbsp Chilly powder
- 1/2 tsp Pepper powder
- 1/4 tsp Mustard seeds
- 6 nos Button onions (Kunjulli)
- 3 nos Garlic cloves
- Ginger A small piece
- Salt, to taste
- Oil — for frying
Preparation
Step 1
Clean the fish and gash closely.
Step 2
Grind together chilli, garlic, ginger, onion, pepper and mustard along with salt.
Step 3
Rub the ground masala onto the fish and marinate for a while.
Step 4
Pour small quantities of oil at a time in a heavy skillet.
Step 5
Fry the fish on both sides over a low fire.
Step 6
Spicy Mathi fry / Chala Fry is ready, serve it hot. The crispiness for Sardines fry can vary from person to person. Some likes it very crispy. I personally likes it little soft so that the whole masala and the flavour of the fish can be tasted.
Tip
Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.
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