Mathi thilapichathu/Chala thilapichathu/Sardine Curry

Oooh! how we love sardines. One month back, we were abstaining from meat, and my hubs reported he had this strange bouts wherein his nose sniffed involuntarily for the awesome taste of fishy fishy sardines. Hearing this do you think the sardine lover in me could drift to alpha level and retreat. No! soon we rushed to the fish market and the inexpensive fresh sardines were gleaming all silver at us. Undoubtedly, they traveled home with us sheltered in my fisherman's icebox.

I feel sorry for sardines seeing how underrated they are nowadays even when the world is running for all expensive omega 3s and vitamin Ds. This is for all the sardine lovers/chala lovers hanging around www who are not ashamed of eating it, can stand the smell of sardines, and even sweat it out ........... Enjoy your meal and always eat in moderation.

Ingredients
Sardine/Mathi/Chala - 1 kg

Pearl onions - 1/2 cup

Green chillies - 2 Nos.

Ginger chopped - 2 tbsp

Garlic chopped - 4  small cloves (Optional)

Curry leaves - 2 stalks

Kashmiri chilli powder - 6-8 tsp

Turmeric powder - 1/2 tsp

White Vinegar - 2 1/2 tbsp - 3 tbsp

Salt as needed

Water - 1 1/2 - 1 3/4 cups

Method
Heat oil in a munchatti. Saute pearl onions, green chillies, ginger, garlic, and curry leaves. When onions turn light pink in color, add kashmiri chilli powder and turmeric powder. When the raw smell leaves, add water, vinegar, salt, and fish. Close the lid and cook for 5 mins or until the fish is cooked.

This is an addictive curry best eaten with rice, tapioca, etc.

Lastly, don't forget to check on my popular meen paalu curry.