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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
  1. In a wok bring oil to heat and splutter mustard seeds.
  2. Add onion, ginger and garlic and saute till they become transparent.
  3. Add tomato and curry leaves and saute for 2 mins:
  4. Add chilli powder, turmeric powder and fenugreek powder and fry till the foul smell goes off.
  5. Add water and salt and bring to boil. (if you want more thin gravy add more water).
  6. 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:
  7. Remove from flame, thrown in some curry leaves and keep the lid closed for 10mins:
  8. Spicy Mathi Curry / Sardine-Onion Gravy is a nice combination with Kappa Vevichathu

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