MATHIPPULI.

NAADAN MATHIPPULI...

>

>

Sardine(Mathi/chaala) – 500 grms(cut into long pieces)

Shallots(Cheriyulli) – 300 grms

Coriander seeds (or powder) - 3 tbsp

Red chilly (or powder) - 7 to 9

Fenugreek seeds(Vendhayam/Uluva) - 1/4 tsp

Tamarind(Puli) - A big lemon size ball soaked in 1 cup water

Oil - As reqd

Salt - As reqd.

Saute coriander, red chilly in 1 tbsp oil. 

Add fenugreek and saute till it turns golden brown. 

Grind this with shallots.( Make Fine paste)

Heat 2 tbsp oil in a pan.

just slightly Saute fish (very careful and gently).

Add tamarind juice and salt.

Now add the ground masala and cook it with enough water

Garnish with curry leaves.

ADD ON:- Mathi puli tastes better the next day.

 THIS IS NOT A THICK GRAVY CURRY....

 Please make sure we don't use turmeric in this cooking....

 If you are user friendly with Garlic we can add some sliced garlic with the fish.....