Mathi Kurumulaku Vattichathu


Ingredients 
  1. Sardine: 1kg
  2. Onion finely chopped : 50 grams
  3. Ginger paste : 1 teaspoon
  4. Garlic paste : 1 teaspoon
  5. Pepper powder : 3 teaspoon
  6. Chili powder : 1 teaspoon
  7. Coriander powder : 1 teaspoon
  8. Dried gooseberry : Add some water and make it in to a paste : 4 teaspoon
  9. Green Chili  : 8 Medium ones
  10. Tomato : 2 Medium ones chopped in to fine pieces.
  11. Salt : As per requirement
  12. Curry leaves : 3 twigs
  13. Tamarind : Size of a small lemon
  14. Coconut oil : 2 tablespoon
  15. Fenugreek: Quarter teaspoon
  16. Shallots  chopped into fine  pieces :2
 Preparation
  1. Keep the tamarind in 3 cups of water for 20 minutes and rinse the tamarind properly in the same water.
  2. Put the ingredients from 2 to 12 in tamarind water and heat it till the water is reduced to one cup
  3. Put the fish into  it and cook properly in low flame (add more water if necessary)
  4. Evaporate all the water as the final product will be having a dry gravy
  5. Mix it properly in between without getting the fish flesh disturbed
  6. Do not use a spoon as the Sardine flesh is so delicate after cooking.
  7. Saute the curry leaves and fenugreek in coconut oil  and mix it in the fish.
  8. Serve hot.

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