Mathi Curry / Sardine-Onion Gravy

Ingredients

Sardine (Mathi) -1/2 Kg (cleaned whole fish)

Onion - 3 nos: (thinly sliced)

Garlic - 10 petals (chopped)

Ginger - 1 medium piece (chopped)

Tomato - 1 big (sliced)

Chilli Powder - 3 tsp

Fenugreek Powder - 1/4 tsp

Turmeric Powder - 1/4 tsp

Coconut Oil - 3 tbsp

Curry Leaves - as requited

Salt - as requited

Mustard Seeds - 1/2 tsp

Water - 3 cups

Preparation Method

In a wok bring oil to heat and splutter mustard seeds.
Add onion, ginger and garlic and saute till they become transparent.
Add tomato and curry leaves and saute for 2 mins:
Add chilli powder, turmeric powder and fenugreek powder and fry till the foul smell goes off.
Add water and salt and bring to boil. (if you want more thin gravy add more water).
Add fish and bring to boil; once it starts boil, bring down the flame to low, keep the lid closed and cook for 10-12 mins:
Remove from flame, thrown in some curry leaves and keep the lid closed for 10mins:
Spicy Mathi Curry / Sardine-Onion Gravy is a nice combination with Kappa Vevichathu

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