- 250 gms Sardines, cleaned and cut into small pieces
- 2 tbsp Coconut Oil + 1 tsp
- 1 tbsp GInger, finely chopped
- 1 tbsp Garlic, finely chopped
- 1/4 cup Shallots, sliced
- 3–4 Dry Red chilies, mashed (or Red chili flakes)
- 2 sprigs of curry leaves
- 1 cup Hot water
- 2–3 pieces of Kokum
- 1 cup Coconut, grated/shredded
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri Red Chili powder
- 3–4 Green Chillies
- 1 spring Curry leaves
- Salt, to taste
- Heat a clay pot and add two tablespoons of coconut oil. Add ginger, garlic, shallots, curry leaves, and mashed dry red chillis.
- For preparing the coconut mixture, pulse together grated coconut, turmeric powder, chili powder, green chilies, curry leaves, and salt. You want a coarse mixture and not a pasty texture. Therefore, we will not be adding water to this while grinding. Add this coconut mixture to the clay pot.
- Add cleaned sardines to it and mix well. Be careful not to break the fish pieces.
- Add about a cup of hot water just enough to cover the fish pieces and kokum. Kokum is a type of tamarind, also known as Malabar Tamarind or Fish Tamarind. Mix together and cover and cook for about 7 to 8 minutes. Cook the fish with the lid open now stirring occasionally until the water has dried up.
- Serve with steamed rice!
Another method is to combine the ground coconut mixture with cleaned fish pieces (with your hand, it tastes better they say) before adding to the pot.
- Category: Main Course
- Cuisine: Kerala