Mangalorean Sardines Curry

Ingredients:
8-10 Big fatty sardines

Masala for Grinding:
12 Long Red chillies(dry roast)
8 short red chillies (dry roast)
½ cup grated fresh coconut
1 ½ tbsp coriander seeds (dry roast)
1 tsp turmeric powder
½ tsp fenugreek seeds(dry roast)
1 tsp cumin seeds(dry roast)
½ tsp mustard seeds(dry roast)
1 Small onion
2 cloves of garlic
1 small lime size tamarind
Water for grinding

To Be Added For The Gravy:
1 medium size onion chopped
4 green chillies slit
¼ inch ginger chopped
Few curry leaves(optional)
Salt to taste

Method:
Clean the fish and marinate in salt and haldi for sometime. Grind fine all the above ingredients coconut, red chillies, turmeric,coriander seeds with a little water. When it is ¾ ground then you add the tamarind, fenugreek, cumin and mustard seeds, onion, garlic and grind till fine paste. Add very small piece of ginger just before the masala is removed from the mixie. (it will give nice taste)

In a vessel add the chopped onions, slit green chillis, chopped ginger, curry leaves and the ground masala which has be diluted with water, (keep the gravy little thick) add salt to taste and boil it for about 5 minutes on high. When boiling add the cleaned fish and cook the fish for another 5-8 minutes. Check the salt and sourness. Add more if needed. serve hot with boiled rice.

Here is my contribution to VKN’s you can cook for FAHC’s campign