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Main Course

Varuthu Aracha Mathi Curry

Tasty Mathi Curry - Tasty With Porotta, Kappa, Chappathy, Rice etc.

Ingredientsfor 1 servings

15 nos Big Sardines/Mathi
Tamarind a lime sized ball
4 To Curry leaves
Salt, to taste
Coconut oil, to taste
3/4 cup Freshly grated coconut
6 nos Dry whole red chili
1/2 tsp Turmeric powder
11/2 tbsp Coriander powder
7 nos Shallots (Kunjulli)
1/4 tsp Fenugreek seeds (Uluva)
1 tsp Black peppercorns
2 sprig Curry leaves

Preparation

Step 1
Pour oil into a pan and heat it. Lower heat and add fenugreek seeds, peppercorns, dry red chilies, curry leaves, small onions and fry for a few seconds.
Step 2
Next, add coconut, turmeric powder, coriander powder and roast on low heat till coconut turns brown in color.
Step 3
Get off from stove and cool. Transfer to a blender and grind to a smooth paste with little water.
Step 4
Pour this masala into a manchatty or earthern pot.
Step 5
Extract tamarind juice adding enough water to the tamarind. Add tamarind extract to the pot, then add fish, salt to taste and more water if needed for the gravy.
Step 6
Bring to a boil, lower heat and Put the lid on and cook till the fish is cooked well. Now pour little coconut oil on top of the curry, some fresh curry leaves. Take off the stove and serve 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

Varuthu Aracha Mathi Curry

Tasty Mathi Curry - Tasty With Porotta, Kappa, Chappathy, Rice etc.

Ingredientsfor 1 servings

15 nos Big Sardines/Mathi
Tamarind a lime sized ball
4 To Curry leaves
Salt, to taste
Coconut oil, to taste
3/4 cup Freshly grated coconut
6 nos Dry whole red chili
1/2 tsp Turmeric powder
11/2 tbsp Coriander powder
7 nos Shallots (Kunjulli)
1/4 tsp Fenugreek seeds (Uluva)
1 tsp Black peppercorns
2 sprig Curry leaves

Preparation

Step 1
Pour oil into a pan and heat it. Lower heat and add fenugreek seeds, peppercorns, dry red chilies, curry leaves, small onions and fry for a few seconds.
Step 2
Next, add coconut, turmeric powder, coriander powder and roast on low heat till coconut turns brown in color.
Step 3
Get off from stove and cool. Transfer to a blender and grind to a smooth paste with little water.
Step 4
Pour this masala into a manchatty or earthern pot.
Step 5
Extract tamarind juice adding enough water to the tamarind. Add tamarind extract to the pot, then add fish, salt to taste and more water if needed for the gravy.
Step 6
Bring to a boil, lower heat and Put the lid on and cook till the fish is cooked well. Now pour little coconut oil on top of the curry, some fresh curry leaves. Take off the stove and serve 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.