Fenugreek Spiced Sardine Fish Curry Recipe
Fenugreek Spiced Sardine Fish Curry is a delicious curry where curry is cooked in a fresh paste and is flavoured with fenugreek seeds. A perfect and comforting recipe for your weekday Lunch.
Fenugreek Spiced Sardine Fish Curry Recipe is an age old recipe that has been passed on to people from generations. In earlier times, this curry was cooked in an earthen pot and that tradition is still going on.
The taste that the simple cooking of an earthen pot renders is so village-like and gives that authentic feel, bringing back the memories of a country kitchen. You can make the fish curry in a kadai as well, if you do not own an earthen pot to cook in. You can boil, reheat and use the recipe for 2 days.
Serve Fenugreek Spiced Sardine Fish Curry Recipe with Chicken Cutlet Recipe and Steamed Rice Recipe or Ghee Rice Recipe | Neychoru for a complete weekday meal.
If you like this recipe, try more Fish Recipes for your Indian Dinner:
10 M
25 M
35 M
3 Servings
Ingredients
- 500 grams Sardine fish , cleaned and chopped
- Gingelly oil , or sunflower oil to cook
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1-1/2 Onion , finely chopped
- 1-1/2 Onion , coarsely chopped
- 2 Tomatoes , finely chopped
- 10 cloves Garlic , minced
- Curry leaves , a few sprigs
- 1/2 teaspoon Whole Black Peppercorns
- 6 Dry Red Chillies
- 1/2 tablespoon Red Chilli powder , (adjust to taste)
- 4 tablespoons Coriander (Dhania) Seeds
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoons Tamarind Paste
- 1/2 teaspoon Cumin seeds (Jeera)
- 3/4 cup Fresh coconut , grated
- Salt , to taste
How to make Fenugreek Spiced Sardine Fish Curry Recipe
To begin making Fenugreek Spiced Sardine Fish Curry Recipe, prepare all the ingredients first, clean the fish and chop it to desired size.
Now heat a tawa with some gingelly oil. Once it is heated, add the jeera, whole black peppercorns, dry red chillies, coriander seeds on medium heat and roast them till a nice aroma emerges.
Add the coarsely chopped onions, and garlic and saute a bit till the onions are translucent.
Once done, add the fresh grated coconut and stir for a minute or so, till toasted. Switch off heat once done, and allow to cool on a plate, pot which we will need this to grind.
Meanwhile in the same kadai/pot, heat a bit of gingelly oil, add cumin seeds and allow to sizzle. After a few seconds of adding cumin seeds, add the curry leaves, stir a bit so that the curry leaves splutter.
Immediately add the finely chopped onions and fenugreek seeds, saute and cook till the onions are translucent.
To the kadai, add chopped tomatoes, and continue cooking on medium heat till the tomatoes turn mushy. Turn off till the ground paste is ready.
By this time, the oil roasted ingredients would be cooled. Take those in a mixer grinder and grind them into a smooth paste by adding enough water.
Add this paste to the mushy tomatoes in the kadai on medium heat and cook further for about 5 minutes or the gravy kind of comes together from sides.
Add the tamarind paste and required water for the gravy.
After a minutes, add in the sardine fish pieces, required salt and cook covered for about 8-10 minutes on medium heat or till the fish is cooked well.
Serve Fenugreek Spiced Sardine Fish Curry Recipe with Chicken Cutlet Recipe and Steamed Rice Recipe or Ghee Rice Recipe | Neychoru for a complete meal.
Fenugreek Spiced Sardine Fish Curry Recipe is part of the Recipe Contest : Share The Best Non Veg Recipe From Your Kitchen
