Kerala style mathi curry with coconut milk Recipe

Cooking Directions

• STEP 1.Clean and wash the sardines thoroughly. Make a paste of ginger, garlic, and green chilies.
• STEP 2.Heat oil in a pan and sauté onions until golden brown. Add the ginger-garlic-green chili paste and sauté for a minute.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and fenugreek seeds. Mix well and cook for a minute.
• STEP 4.Pour in the coconut milk and bring it to a boil. Add the cleaned sardines and simmer for 10-15 minutes until the fish is cooked through.
• STEP 5.Garnish with curry leaves and serve hot with steamed rice or appam.

Cooking Tips

• Make sure to clean the sardines properly, removing the scales and internal organs.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a thicker gravy, you can add a tablespoon of coconut paste while cooking.

Storage and Serving

• Leftover mathi curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the mathi curry hot with steamed rice or appam for a delicious and satisfying meal.