Mathi Curry is a delicious kerala style fish curry recipe flavored with coconut and tamarind juice. Mathi curry is an easy recipe which is very tasty, tangy and spicy. Mathi fish is very popular and widely available in Kerala. Mathi curry is an authentic kerala style fish curry which can be served with rice, pathiri, parotta and kappa.
Mathi fish or Sardines are small oily fish which are one of the easiest fish to obtain. Sardines are highly nutritious and have several health benefits. Sardines are a good source of vitamin B12, selenium, omega 3fatty acids, phosphorus, protein, calcium and vitamin D. Consuming this fish helps to lower cholesterol, prevents heart diseases and is also good for your skin and hairs.
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½ kg Mathi /Sardine fish
To roast & grinding:
1 tbsp coriander/dhaniya seeds
8-10 dried red chillies
¼ tsp methi seeds
½ cup coconut, grated
½ tsp jeera/cumin seeds
Few curry leaves
2 tbsp coconut oil
5-8 shallots / 1 medium sized onion
2 springs curry leaves
½ tsp turmeric powder
Small lemon sized tamarind
- Wash mathi fish thoroughly adding salt. drain water completely and make slits all over the fish randomly.
- In a small bowl, add warm water and soak tamarind for 10-15 minutes. Squeeze out the juice and keep aside.
- Heat a pan and dry roast coriander seeds, jeera/cumin and methi seeds for few minutes on a medium flame. Transfer it to a plate and add little oil to the pan. Fry red chillies and curry leaves.
- Switch off the flame and add grated coconut into the pan. Mix well and let them cool for some time.
- In a mixer jar, add roasted coriander seeds, methi, jeera, red chillies, curry leaves and grated coconut. Pulse it few times and add water and grind to fine paste.
- To a clay pot/manchatti or heavy bottomed vessel, add tamarind juice and turmeric powder. Keep the pot on the stove and allow the tamarind juice to boil for 2-3 minutes on a medium flame.
- To the tamarind juice, add cleaned & cut mathi fish along with salt. gently mix and let the fish cook for 2 minutes on a medium flame.
- Now add ground paste and water as needed. Mix well and keep the flame on medium. Cover and cook till fish is soft. Let the mixture come to boil. Check for salt and add if required. Once done remove from flame and keep aside.
- Heat a pan/kadai and add 2 tbsp coconut oil. Add sliced shallots and curry leaves. Fry till shallots turn light brown. Pour this seasoning to the prepared curry and keep it covered until served.
- Serve hot mathi curry with rice, parotta, pathiri or kappa.
- Sardine fish has a very strong smell. Use salt to wash/clean the fish.
- Add spices to suit your taste.
- Traditionally coconut is used to make fish curry in kerala. It gives a nice flavor to the curry, but you can use other cooking oil as well.
- Dry roast spices on a medium flame till light brown. no need to roast grated coconut.
- Instead of using whole coriander seeds or red chillies, you can use ½ tbsp dhaniya powder and 1 tbsp red chilli powder for roasting.
- There is no ginger or garlic used in the recipe. If you wish you can add them while grinding.
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