MATHI PULI- SARDINES IN A SOUR GRAVY

MATHI PULI- SARDINES IN A  SOUR GRAVY

INGREDIENTS

SARDINES/ MATHI- 1/2 KG
KUDAMPULI/GAMBOOGE- 3-4 PIECES
COCONUT OIL- 3 TABLESPOONS
SALT

RED CHILLY  POWDER-2-3 TABLESPOONS
CORIANDER POWDER- 2 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

FENU GREEK SEEDS- 1/4 TABLESPOON
MUSTARD- 1/2 TABLESPOON

GINGER-1 INCH PIECE- CHOPPED
GARLIC- 6 CLOVES- CHOPPED
CURRY LEAVES- 2 SPRIGS

SHALLOTS- 6-7 ; CHOPPED
GREEN CHILLIES- 2; SPLIT INTO 2

PREPARATION

CLEAN THE FISH WELL

HEAT OIL IN A KADAI
SPLUTTER MUSTARD AND FENU GREEK SEEDS

SAUTE CHOPPED SHALLOTS, GINGER, GARLIC GREEN CHILLIES AND CURRY LEAVES TILL SHALLOTS ARE LIGHT BROWN

ADD POWDERS AND FRY FOR A MINUTE

ADD GAMBOOGE AND  A CUP WATER
ALLOW IT TO BOIL

ADD FISH PIECS

COOK IN LOW FLAME TILL FISH IS COOKED WELL

YOU CAN COOK FISH IN EARTHERN POT ALSO