For Kerala, where seafood comes in various shapes and flavours, this sardine specialty is a must try. A unique blend of sardine with zesty native masala mix, this makes for a perfect lunch option with hot red rice.
Ingredients
½ kg, mathi/sardine
18 dried red chillies
2 tbsp coriander leaves, minced
½ tsp fenugreek seeds
10 peppercorns
½ tsp turmeric powder
Salt, as required
4 tbsp shallots, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
3 tamarind pods
2 bunches of curry leaves
4 tsp coconut oil
1 cup water
Preparation
Clean the fish, and make gashes on the them, on both sides
Dry grind the dried red chillies, coriander leaves, fenugreek seeds, peppercorns and turmeric powder
Now, grind the salt, shallots, ginger, garlic, tamarind, and curry leaves
Bring both the mixtures together and blend them well with your hand. This is the masala
Take a clay pot and add 2 tsp of oil
Lay 1/3rd of the fish over it and sprinkle 1/3rd of the masala over it
Repeat the step alternating fish and masala
Finally, over last layer, pour 1 cup of water and the rest of the oil
Now, keep the clay pot on top of the stove and let the fish cook
Add required amount of salt and wait until all of the water dries up inside the pot
Now, the dish is ready to be served
