Manglorean Sardine Curry

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 10 -12 sardines
• 10 -12 red chilies
• 1/2 cup fresh coconut, grated
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 7 -8 fenugreek seeds (methi)
• 7 -8 whole black peppercorns
• 1 small onion, chopped
• 4 -5 cloves garlic, chopped
• 2 tablespoons tamarind pulp
• 5 -6 green chilies, washed,de-seeded and slit lengthwise
• 1 of maggi vegetable stock cube, with onion
• 1 inch fresh ginger
• salt
• 1 tablespoon oil
• 3 tablespoons fresh coriander leaves, finely chopped

Recipe

• 1 heat a tbsp.
• 2 of oil in a pan.
• 3 when the oil is hot, add red chillies, corriander seeds, cumin seeds, fenugreek seeds and black peppercorns.
• 4 roast on slow flame.
• 5 cool the roasted masala.
• 6 add coconut, onion, tamarind and garlic to it.
• 7 mix well and put this into a grinder/blender bowl.
• 8 grind this well in it.
• 9 put the ground masala into the pot in which you will be cooking your sardine curry.
• 10 add the required quantity of water to make the curry.
• 11 add salt to taste.
• 12 add green chillies and 1 cube of maggi vegetable stock with onion.
• 13 mix well and bring to a boil.
• 14 make sure that the stock cube has completely dissolved.
• 15 when the curry has boiled for about 10 minutes, add the sardines and allow to simmer for 5 minutes.
• 16 remove from flame.
• 17 garnish the curry with corriander leaves.
• 18 serve hot with rice!