This is a rich curry made without coconut milk.
Tangy,Tasty and finger licking taste .
Curries like this should be made with shallots
( small red onions ).The tamarind should be
soaked in hot water, to get thick tamarind
extract ,which contributes to the thickness of
the curry .
This is good to serve with rice,hoppers,crunchy
bread,rotis ,iddli,dosa,string hoppers.
To the recipe now
500 gm sardines ( mathi )
Lemon sized tamarind soaked in hot water
25-30 red onions or 2 big onions chopped
2 green chillies slit
2 tomatoes ground ( very coarse )
10 garlic cloves ( peeled)
1 tsp crushed pepper corns
1 tsp Kashmiri chilli powder
1 tsp red chilli powder
3 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp roasted gram dal ( pottukadalai)
Fresh curry leaves
1 tsp jaggery powder
Salt to taste
1/2 tsp mustard seeds
1 tsp fenugreek seeds ( venthiam,methi)
1/2 tsp cumin seeds
1 tsp chilli powder
1/4 tsp turmeric
•Clean the fish ( wash three times),and add the
ingredients for frying .
•Fry till golden brown,and set aside.
•Take 2 -3 tbsp from the fried oil and heat in a
clay pot ( preferably ).
•Add ingredients for tempering.
•Add onions and garlic and sauté till light
•Add tomatoes ,Kashmiri chilli powder with
salt,and cook till tomatoes are cooked well.
•Take 2 tbsp of this cooked mixture,and set
aside.(This is my tip for a good texture and
•Add the rest of the spices, and sauté well.
•Next add tamarind extract and allow to boil.
•In the meantime,add the roasted gram dal to
the reserved mix ,and grind to a paste.
•Add this paste to the curry,mix well .
•Once the curry,reaches a good boil ,add the
fried fish and simmer till required consistency.