Sunday, October 2, 2016

Spicy Chilly Sardine/Mathi Adukkiyathu



Spicy Chilly Sardine/Mathi  Adukkiyathu

Sardine is very common sea food in Kerala. I love this small oily fish and tastes best when it is fried. Mathi adukkiyathu refers to layering of the fish and the masala.This recipe is very similar to the Pepper Sardine posted earlier. But the best part of this recipe is that, the fish and the masala is spicy and slightly crispy. This is inspired from a recipe I found this in a newspaper and I guess it is one among the collection of Mrs K. M. Mathew recipes.Had  tried several of her recipes in the past and they have turned out really good. So I decided to give this  a try and was really surprised as to how simple, yet tasty this turned out.


Ingredients
Sardine- 1 lb
Shallots- 1/2 cup
Onion- 1 medium chopped
Ginger -1 inch thick piece
Garlic- 4-5 cloves
Turmeric powder- 1/3 tsp
Dry red chilly- 6-7
(or according to spice tolerance)
Pepper powder- a pinch
Coriander seeds- 1 tsp
Fenugreek seeds- a few
Thick tamarind paste -  2 tbs
Mustard seeds- 1/2 tsp
Salt to taste
Curry leaves- a few
Coconut oil- 2-3 tsp






Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse. Make a few gashes on the fish.Marinate with salt and pepper powder and set aside.

Heat a pan and roast dry red chilly, coriander seeds and fenugreek seeds. When it cools down make it into a course powder. Crush shallots, ginger, garlic and curry leaves into a course mixture. Add his to the above spice powder along with one tsp of coconut oil and tamarind. Give it a mix. This is the masala for the fish.Rub half of this masala on the fish and set aside for ten minutes.

Heat 2 tsp of oil in a pan and add mustard seeds. When it splutters add chopped onions and saute till it becomes translucent. Place the sardines in single layer. Spread the rest of the masala on top.Cover and cook in medium flame for two minutes . Remove the lid and continue cooking till one side is slightly crispy. With a spatula gently turn the fish and the masala so that the other side and continue cooking for another 3-4 minutes in low flames. Sprinkle some fresh curry leaves and switch off the flame. Serve with rice.


Try this,
Hope you will all enjoy!

5 comments:

  1. Very nice madam finally post ittu alle.

    ReplyDelete
  2. This looks so good! I would prefer to make this with some other fish than mathi... I have lost count of how many I have bookmarked from your page... :)

    ReplyDelete
  3. Delicious and tempting mathi...adipoli :)

    ReplyDelete
  4. yummy..your clicks tempting me very much :)

    ReplyDelete

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