Varutharacha Mathi / Sardine Curry

This is the time of the year you start getting fatty oily sardines. Oil oozing out of the oily sardine float on top of the prepared curry. Eating these oily sardines have many health benefits and tastes good too.
In this preparation, the ingredients are roasted and ground to a paste. The fish is cooked in this roasted masala and you get a rich and oily gravy once the masala is cooked with the fish.

Ingredients

About 15 - Big Sardines / Mathi, cleaned
A big lime size - Tamarind
4 to 5 sprigs - Curry leaves
Salt to taste
Coconut oil

To Roast

3/4 cup - Freshly grated coconut
6 to 8 - Dry whole red chili
1/2 tsp - Turmeric powder
1.5 tbsp - Coriander powder
7 big - Shallots/ Small onion
1/8 tsp - Fenugreek seeds /Uluva
1/2 to 1 tsp - Black peppercorns
2 to 3 sprigs -Curry leaves

Method

1 ) Heat oil in pan, lower heat, add fenugreek seeds, peppercorn, dry red chili, curry leaves, small onions and fry for few seconds. Then add coconut , turmeric powder, coriander powder and roast on low heat till coconut turns brown in color. Take off the stove and cool. Transfer to a blender and grind to a smooth paste with little water.

2 ) Pour this masala into a manchatty / earthern pot. Extract tamarind juice adding enough water to the tamarind. Add tamarind extract to the pot, then add fish, salt to taste and more water if needed for the gravy. Bring to a boil, lower heat and cook covered till the fish is cooked well. Now pour little coconut oil on top of the curry, some fresh curry leaves. Take off the stove and serve hot.

Serve hot with rice, will make a delicious meal.