Sardine/Mathi/Chala - 1 kg
Grated coconut - 1 1/4 cups
Coriander powder - 2 tbsp
Kashmiri Chilli powder - 1 tbsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Onion, sliced - 1 small sized
Green chillies - 2 Nos.
Ginger - 1 inch piece
Gambooge/Kodumpuli - 2 pieces (Check how strong your kodumpuli is before adding. The taste differs widely. Add accordingly)
Clean and wash the sardines. Cut it into 3 pieces if they are big, and 2 if they are small.
Soak kodumpuli/gambooge in water.
Heat 1 tsp coconut oil in a pan. Roast grated coconut. When it turns brown in color, switch off the stove, add coriander powder, chilly powder, turmeric powder, pepper powder and fenugreek seeds. Mix well. Let it cool. Once cooled, grind it to a fine paste in a mixer. Keep this paste aside.
Heat oil in a pan. Saute ginger and curry leaves. Now add onion and saute it. Once it is sauteed, add green chillies. When onion starts to turn brown, add the ground paste along with 1/4 cup of water. Saute them. When it starts to boil, lower the heat, add fish, kodumpuli along with the soaked water, desired amounts of water and salt. Close the lid and cook till the fish is done.
When oil starts to appear on the surface, it is a sign that curry is ready to be served.
Note:- Adjust the amount of water during the cooking process depending on how thick you want your gravy.