Mathi Mulakku Curry RecipeSubmitted by: Shamini Binoy | Date Added: 2 Aug 2012
Listed in: Fish
Mathi / Sardines - 10 nos
Garlic - 7 or 8 (cut into two pieces)
Ginger - a small piece chopped
Green Chilli - 1 or 2 (Optional)
Curry leaves - as required
Kudam puli - 2-3 (depends how sour you like)
Chilli powder - 2 Table spoon
Coriander powder - 1/2 table spoon
Turmeric powder - 1/2 teaspoon
Salt - as per your taste
mustard seed - 1/2 teaspoon
fenugreek seed - 1/2 teaspoon
Coconut oil - as required
Mix chilli powder, coriander powder and turmeric with some water to make a paste and keep aside
Soak the Kudam puli in some water and keep aside.
In a pan heat ccoconut oil put mustuard seed and when it splutters put fenugreek seed.
Then add chopped ginger and garlic pieces and green chilli if required.
Now add curry leaves and when its raw smell goes add paste of chilli powder, coarrinder and turmeric
Stir the mixture until the paste become light brown .
After that add kudam puli along with the soaked juice and add salt too.
When it boils add 1.5 glass of water, when it boils reduce the flame and transfer the same to a clay pot along with cleaned fish.
You can add more water if gravy is required, when the curry starts to boil reduce the flame until the fish is cooked.
The curry is ready when the oil separates at the top.
* High heat may damage the clay pot, so better make the gravy in a pan
* While cooking if you feel there is less gravy you may add more water to that
* Kashmiri chilli powder can also be used
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