Kerala style fish curry made with Tamarind, Sardines (Mathi Meen) and Coconut Milk.
3 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
2 sprigs curry leaves
1/2 inch piece ginger
6 cloves garlic
2 small onions
2 green chillies, slit
1 teaspoon salt
1/2 teaspoon turmeric powder
2 teaspoon kashmari red chilli powder
2 teaspoon coriander powder
3 pieces dried tamarind (soak in warm water) - Or, I have used Tamarind Paste
1 cup coconut milk
250 grams Sardines / firm White fish
Heat coconut oil in a pan and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped onions and slit green chillies. Add in the salt.
Saute till the onions are soft and starting to brown.
In the mean time, make a paste of turmeric powder, coriander powder and the chilli powder. Add few tablespoons of water and make a thick paste.
Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked.
Once the paste is well cooked, add in half a cup of water.
Soak the tamarind in a cup of water for 5 minutes. Add in the tamarind along with the water used. Cover the pan with a lid and let it simmer for five minutes. Add in the coconut milk and the fish to the pan.
Close the pan with a lid and let the curry simmer for 5-6 minutes, be careful not to over cook the fish.
Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavours mature. It tastes better the next day.