Video guide to making Kerala's special pachamanga mathi curry or sardine fish curry with raw mango

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4



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



To grind:

1 cup of grated coconut

2 tsp of red chilli powder

½ tsp of turmeric powder

½ tsp of coriander powder

3 shallots




Step: 1

Cut and clean the sardines. Set them aside.


Step: 2

Grind all the ingredients listed under 'to grind' into a smooth paste with the required water.


Step: 3

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.


Step: 4

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.


Step: 5

Cover and cook them over a medium flame for 5 to 10 minutes. Once the curry starts to boil, lower the flame.


Step: 6

Occasionally, open the lid and swirl the clay pot to spread out the flavours evenly.


Step: 7

Once the fish is cooked, add ¼ teaspoon of fenugreek powder and swirl the pot again.


Step: 8

Finally, pour one tablespoon of coconut oil into the curry. Also, add a few curry leaves. Turn off the flame.


Step: 9

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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