Mathi Meen Kuzhambu Recipe | Sardine Fish Curry | Kerala Style Fish Curry With Coconut Milk

Mathi Meen Kuzhambu Recipe | Sardine Fish Curry | Kerala Style Fish Curry With Coconut Milk
For a detailed recipe - click below
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Here are some of the products you can buy online for making this recipe
Pottery Earthen Kadai amzn.to/3J9OqMJ
Kudampuli/ Malabar Tamarind amzn.to/3gtpsvG
Cold Pressed Virgin Coconut Oil amzn.to/3B7lAtM
Recipe
Ingredients
3 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
2 sprigs curry leaves
1/2 inch piece ginger
6 cloves garlic
10 Indian small onions (shallots)
2 green chillies, slit
1 teaspoon salt
1/2 teaspoon turmeric powder
2 teaspoon red chilli powder (use more for a spicy curry)
2 teaspoon coriander powder
3 pieces kodampuli, malabar tamarind
1 cup coconut milk (lite milk)
250 grams Sardine / Mathi Meen
Method
Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt.
Saute till the onions are soft and starting to brown.
In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste.
Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked.
Once the paste is well cooked, add in half a cup of water.
Soak the Kodampuli in a cup of water for 5 minutes. Add in the kodampuli along with the water used. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.
Also add in the fish to the pan.
Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.
Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.
Serve with rice.
Notes
Kerala style fish curry made with Kodampuli - Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk.
This Mathi Meen Curry is made with Kodampuli - Malabar Tamarind. Kodambuli - Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky.
Tags
Mathi Meen Kuzhambu, Mathi Meen Kuzhambu kerala style, Mathi Meen Kuzhambu village style, Mathi Meen Kuzhambu in tamil, Mathi Meen Kuzhambu with coconut milk, sardine fish curry Tamlinadu, sardine fish curry recipe with coconut milk, kerala fish curry meals, kerala fish curry with coconut milk, kerala fish curry kannamma cooks, Malabar Mathi Curry, kerala fish curry with kodampuli, #fishcurry
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[@s.n9684]

She makes delicious dishes.. And video quality is awesome... Most underrated channel.. But sure it ll reach good views soon...

[@thekannammacooks]

Thats very kind of you to say. Means a lot. Thank you so much.

[@kalpanaanil3745]

Recipe is very good.camera position is very good

[@richardchacko9161]

Super 😋

[@kiruthivasu1992]

Where did u get this wooden spoon

[@DforDivya]

A great video on making tasty, spicy, and healthy Kerala style Fish Curry at home. Very quick and easy recipe using simple, aromatic, colorful, and flavorful ingredients. The process and steps are well explained. Helpful tips provided. Perfectly cooked, plated, and presented. The meen curry looks beautiful and delicious. A great side dish for rice, kappa, etc. Thanks for sharing!

[@thekannammacooks]

Thank you so much 😊