Canned Mathi (Sardines) Curry

 Recipe No: 10

A lot of Indians love Sardines...But a problem in cooking this fish at homes or apartments here in US is the strong odor that this fish makes while cooking, which may be offensive to the people staying around who may not be familiar with this fish. The solution is Canned Sardines.

This is an easy recipe using Canned Sardines in tomato sauce. The Coconut oil,Curry leaves, Shallots and Chilly powder gives a very good Kerala flair to the dish. Enjoy the best of both worlds....its finger licking taste as well as its health benefits.

Ingredients

• Canned Sardines.........10 to 15 oz (preserved in tomato sauce)
• Coconut oil.............1 Tablespoon
• Mustard seeds...........1/2 Teaspoon
• Curry leaves............2 sprigs
• Shallots................12 no (quartered)
• Turmeric powder.........1/4 Teaspoon
• Chilly powder...........3/4-1 Teaspoon
• Salt

Method of Preparation

1. In 'Chatti'(A type of cookware made with clay) or a shallow pan on medium heat add coconut oil.
2. When the oil is hot add mustard seeds and allow it to splutter.
3. Put some torn curry leaves into the oil followed by shallots. Saute till the shallots are wilted. Don't brown them.
4. Lower the heat to low and add turmeric and Chilly powder and saute till the raw smell is gone,taking care not to burn it.
5. Add 1/4 cup of water and mix and let it simmer.
6. Add the sardines together with the sauce. Add salt to your taste. After adding the fish don't use the spoon. Only swirl the pan when needed.
7. Close the pan with a lid and cook for 10 minutes.
8. When the fish is done pour a teaspoon of coconut oil and some torn curry leaves on top, put the lid back and let it stand for 10 minutes before serving.

 





Make it, enjoy the deliciousness and
serve it to your family with love...