Tuesday, March 19, 2013

Mathi Peera Vattichathu

  1. Sardine ( Mathi) - 1/2 Kg
  2. Grated Coconut - 1 cup
  3. Shallots (Cheriyaulli) - 1 cup (Do not choped it)
  4. Tamarind - 1 lemon size (Soak in a cup of water)
  5. Tomato(Cut into 4 pieces) - 2 Medium
  6. Green Chilli - 3
  7. Turmeric powder - 1/4 Tsp
  8. Red Chilly powder - 3-4 Tsp
  9. Garlic - 3
  10. Ginger - 1 small piece
  11. Fenugreek seeds - 1/4 Tsp
  12. Mustard seeds - 1/4 Tsp
  13. Dry Red chilly - 2
  14. Curry Leaves - 2 Sprigs
  15. Coconut Oil - 3 Tbsp
  16. Salt

  • Clean the fish and keep it aside.
  • Heat oil in a chatti/ sauce pan. Add mustard seeds, fenugreek seeds and dry red chilly. Saute for a minute.
  • Add shallots,garlic and ginger to it.Saute till it leave its raw smell. Add turmeric and chilly powder. Mix well for a minute.
  • Now add tamarind pulp, tomato and salt. Close the lid and let it boil and cook.
  • When tomatoes are cooked , open the lid and add the fish pieces to it. Mix well.Close the lid and cook the fish for 5 minute.
  • When the gravy starts to bubble add in the grated coconut and curry leaves to it.Mix well.
  • Close and cook for 5 - 10 minutes on slow fire till the gravy becomes thick.

  • You can use any fish for this curry.

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