Name: Kerala Style Mathi Curry with Coconut Milk recipe by Menaga Sathia at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Sardine - 15; Shallots - 10 (Finely Chopped); Tomato - 1 large (Finely chopped); Garlic cloves - 5 (finely chopped); Ginger - 1 tsp (Finely chopped); Curry Leaves - 1 sprig; Thick Coconut milk - 1/4 cup; Red chilli powder - 1 tbsp; Coriander Powder - 2 tsp; Turmeric Powder - 1/4 tsp; Salt - to taste; Thick tamarind pulp - 2 tbsp; Raw mango pieces - 6 (sliced lengthwise); Coocnut oil - 1 tsp; For Seasoning:; Coconut oil - 1 tbsp; Mustard Seeds - 1/2 tsp; Methi seeds - 1/4 tsp; Jeera - 1/4 tsp; Curry leaves - 1 sprig

ABOUT Kerala Style Mathi Curry with Coconut Milk RECIPE

Sardine curry with coconut milk is so delicious and goes well with Rice, Idli & Dosa.

Ingredients Serving: 4

Sardine - 15
Shallots - 10 (Finely Chopped)
Tomato - 1 large (Finely chopped)
Garlic cloves - 5 (finely chopped)
Ginger - 1 tsp (Finely chopped)
Curry Leaves - 1 sprig
Thick Coconut milk - 1/4 cup
Red chilli powder - 1 tbsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Thick tamarind pulp - 2 tbsp
Raw mango pieces - 6 (sliced lengthwise)
Coocnut oil - 1 tsp
For Seasoning:
Coconut oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Jeera - 1/4 tsp
Curry leaves - 1 sprig

Instructions

Clean and wash the sardine. Heat oil in a pan, add the seasoning ingredients given under "For Seasoning".Add the chopped ginger and garlic. Sauté it for 3 minutes.
Then add the chopped shallots, sauté it well until it turns translucent. Now add the chopped tomato. When tomato becomes mushy, add the turmeric powder, red chilli powder and coriander powder, sauté for 2 minutes.
Then add the 2 cups water, tamarind pulp and salt. Bring it to a boil. Once the raw smell goes away add the fish and mango pieces. Cook well until the fish and mangoes are cooked well.
Finally add the thick coconut milk and curry leaves, boil for 2-3 minutes. Switch off the flame. Drizzle with 1 tsp coconut oil and cover with the lid for 15 minutes.
Serve hot with Rice/Idli/Dosa.

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