Mathi Peera Vattichathu

Ingredients

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

Preparation

• 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.

Note:

• You can use any fish for this curry.