500 g (1.1 lb) Sardines, sliced, gashed
Grind to a paste:
1 1/2 tbsp (6 3/4 g) Coriander (dhaniya) powder
1/2 tsp (1 g) Red chilli powder
2 pinches Turmeric (haldi) powder
2 pinches Black pepper (kali mirch) powder
2 Garlic (lasan) cloves
3 pinches Fenugreek seeds (methi dana), broiled
3 tbsp (45 ml) 1 1/2 fl oz Coconut (nariyal) oil
1/4 tsp Mustard seeds (rai)
1/2 cup (60 g) 2 oz Onions, sliced
1/2 tsp (1 1/2 g) Garlic (lasan), sliced
1/4 tsp (3 g) Ginger (adrak), sliced
3 Green chillies, split
1 sprig Curry leaves (kadhi patta)
1 cup (250 ml) 8 fl oz Water
5 - 6 pieces Cocum
Salt to taste
1/2 tsp (1 g) Red chilli powder
2 pinches Turmeric (haldi) powder
2 pinches Black pepper (kali mirch) powder
2 Garlic (lasan) cloves
3 pinches Fenugreek seeds (methi dana), broiled
3 tbsp (45 ml) 1 1/2 fl oz Coconut (nariyal) oil
1/4 tsp Mustard seeds (rai)
1/2 cup (60 g) 2 oz Onions, sliced
1/2 tsp (1 1/2 g) Garlic (lasan), sliced
1/4 tsp (3 g) Ginger (adrak), sliced
3 Green chillies, split
1 sprig Curry leaves (kadhi patta)
1 cup (250 ml) 8 fl oz Water
5 - 6 pieces Cocum
Salt to taste
method
1. Heat the oil in wok (kadhai); add the mustard seeds. When they splutter, add the onions, garlic, ginger, and green chillies; saute for a few minutes.
2. Add the spice paste and sardines; fry over low heat. When browned, add curry leaves, water, cocum, and salt. Bring to the boil and then simmer till the gravy thickens and the fish is cooked.
3. Serve hot.
2. Add the spice paste and sardines; fry over low heat. When browned, add curry leaves, water, cocum, and salt. Bring to the boil and then simmer till the gravy thickens and the fish is cooked.
3. Serve hot.
serving amount
serves: 4
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