Sunday, August 16, 2015

KERALA FISH CURRY RECIPE - SARDINES RED HOT CURRY / MATHI MULAKITTATH

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INGREDIENTS


Sardines                       - 250 g ( cut into small pieces)
Small onions sliced      -  one hand full ( 8 - 10 )nos
Green chilies                - 2 nos
Ginger garlic crushed  - 2 tbsp
Fenugreek (uluva)        - 1 tsp
Tomato                         - 1, chopped
Tamarind                     - a lemon sized
Kashmiri Chili powder                - 2 tbsp or can add less
Turmeric powder         - 1 tsp
Coriander powder       - 1 tbsp
Salt
Oil
Curry leaves



PREPARATION


  • Take a pan and dry fry fenugreek and then powder it in a blender. Keep it aside.
  • Heat oil in a clay pot or non stick vessel.
  • Add  the sliced small onions.
  • Saute for a while and add ginger garlic crushed, green chilies and salt.
  • Saute well. Add little curry leaves.
  • When the onion is done, add  the chopped tomato (crush it slightly with your hands before adding) and close the lid . Let it cook for few minutes.
  • Now add chili powder, coriander powder and turmeric powder.
  • Saute well and cook for a while.
  • Then pour the tamarind water and add required salt.
  • Cook for 5 minutes.
  • Add required hot water you needed for the curry(half a cup or more). Again cook for few minutes until the water get boiled.
  • Stir well, check for salt and then add cleaned fish pieces and makes the flame to low.
  • Cook for another five minutes until the fish is done.
  • Heat oil in a pan and fry 1 tsp chopped small onions and curry leaves.
  • Pour it over the curry.
  • Sprinkle the fenugreek powder finally.
  • Serve hot.


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