Mathi Meen Kuzhambu, learn how to prepare south indian village style sardine fish curry with step by step photos. There are various versions of fish curry recipes shared in my blog. Fish curry are usually tamarind or coconut based curries which is served with rice and sometimes with idli too. If you have not tried that combination, then do try it.
Marinate mathi meen with turmeric and sambar powder, fry them till crispy and use to prepare curry. I have not tried adding raw sardine fish to the curry. Curry leaves, shallots and coriander powder are ground to fine paste. Instead of using regular onions, try shallots / sambar vengayam to prepare fish curries or mutton or chicken curry. You can also add coconut paste here. You can try this curry with podi sankara / small sized red snapper, sudumbu meen etc.. Use the left over oil from frying fish to prepare curry.
Some of the non veg curry recipes shared in my blog, Spicy Andhra Style Egg Curry, Kodi Kura, Punjabi Chicken Curry, Mutton Roganjosh and Prawn Butter Masala. If you try any of my recipes, then do share your feedback with us.
Mathi Meen Kuzhambu
- 8 sardines / mathi meen
- ¼ tsp turmeric powder
- 1 and ½ tsp sambar powder
- salt to taste
- 10-15 shallots
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 2 stick curry leaves
- lemon sized tamarind ball - soaked in 1 cup water
- 5 shallots- chopped
- 1 tomato - chopped
- ¼ tsp turmeric powder
- 1 and ½ tsp sambar powder
- salt to taste
- 1 cup water
- Please check the instructions below.
How to prepare Village style Fish Curry
- Marinate fish with turmeric powder, sambar powder and salt to taste. Keep aside for minimum one hour. Heat oil for shallow frying in a tava or pan. Fry marinated fish till it turns golden brown and crispy. Keep it aside. If there is any left over oil after frying, then reserve for cooking curry.
- Heat 1 tsp oil in a pan or kadhai. Add 10-15 shallots and curry leaves. Cook for a while and remove from the heat. Allow to cool and grind along with ginger garlic paste and coriander powder to smooth paste adding little water. Keep it aside.
- Heat reserved oil from frying fish along with 1 tbsp oil in a pan or kadhai. Add shallots and cook for a while. Now, add tomatoes and mash the pulp. Add masala paste, turmeric powder and sambar powder. Stir well everything.
- Add tamarind extract after squeezing pulp and 1 cup water. Mix well everything and add salt. Cook for 10-15 minutes till raw smell goes. Now, add fried fish and cook for another 5-8 minutes. Remove from the heat. Serve mathi fish curry with rice or idli.
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