Preparation time: 10 minutes
Cooking time: 10 minutes
500 gms sardines
1 medium-sized raw mango (sliced)
1 tsp ginger (julienne)
Salt for taste
2 sprigs of curry leaves
¼ tsp of fenugreek powder
1 tbsp of coconut oil
1 cup of grated coconut
2 tsp of red chilli powder
½ tsp of turmeric powder
½ tsp of coriander powder
Cut and clean the sardines. Set them aside.
Grind all the ingredients listed under 'to grind' into a smooth paste with the required water.
Take sardines in a clay pot or a kadai. Add sliced mango pieces, ginger, slit green chillies, a sprig of curry leaves, and salt. Also, add the ground coconut paste.
Add one cup of water for the gravy. Give it a gentle stir. Also, note the mixture should be runny but not watery. Swirl the clay pot to mix.
Cover and cook them over a medium flame for 5 to 10 minutes. Once the curry starts to boil, lower the flame.
Occasionally, open the lid and swirl the clay pot to spread out the flavours evenly.
Once the fish is cooked, add ¼ teaspoon of fenugreek powder and swirl the pot again.
Finally, pour one tablespoon of coconut oil into the curry. Also, add a few curry leaves. Turn off the flame.
Cover the pot with its lid and keep it for a few minutes to absorb the aroma of coconut oil in the curry. (This step is optional.)
Kerala's special pachamanga mathi curry is ready to be served.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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