Ingredients:
Sardines – 250 gms, sliced, gashed
Coconut Oil – 1 1/2 tblsp
Mustard Seeds – 1/8 tsp
Onions – 1/4 cup, sliced
Ginger Garlic Paste – 1/2 tsp
Green Chillies – 2, slit
Curry Leaves – handful, chopped
Water – 1/2 cup
Cocum – 3 pieces
Salt as per taste
Grind to a paste:
Coriander Powder – 3/4 tblsp
Red Chilli Powder – 1/4 tsp
Turmeric Powder – a small pinch
Pepper Powder – a pinch
Garlic – 1 clove, minced
Fenugreek Seeds – 1/8 tsp, dry roasted
Method:
1. Heat oil in a pan over moderate flame.
2. Fry the mustard seeds till it starts to splutter.
3. Saute the onions, ginger garlic paste and green chillies for 2 minutes.
4. Add the ground paste along with sardines.
5. Reduce flame to low and cook till browned.
6. Add curry leaves, cocum, water and salt.
7. Brind to a boil and simmer till the fish is cooked and gravy is thick.
8. Serve hot.
Note: image is for illustration purposes only and not that of the actual recipe.
