Skip to main content

Mathi Puliyum Mulakum/Sardine Fish Curry



Mathi Puliyum Mulakum/Sardine Fish Curry

Mathi puliyum mulakum/sardine fish curry is a regional specialty. Kerala is a paradise for seafood lovers with so many drool-worthy fish and seafood recipes. Now let's be honest, the real joy of Kerala is its food. If you are feeling adventurous, try what the locals eat. This is one such curry, simple and straight forward with distinctive regional flavors. Mathi mulakum puli means sardine cooked in chilly tamarind paste. It is a spicy seafood delicacy with a bold and assertive taste. If you like to indulge in spicy food this is a perfect dish.

Sardine is a small oily fish found plenty in Kerala coast. Curried or fried sardine fish taste delicious. It is healthy and rich in protein, calcium and omega fatty acids. It boosts the immune system and helps maintain healthy skin. Spicy sardine curry is an absolute comfort homey food and goes well with kappa puzhukku/boiled mashed tapioca or with rice. Don't forget fried curry leaves and coconut oil for an authentic Kerala flavor. Try this, you will surely love it.



Mathi Puliyum Mulakum/Sardine Fish Curry

Cooking time- 25 minutes
Recipe type- Curry- side dish
Cuisine- Kerala / Indian

Ingredients
Mathi/sardine- 8
Kashmiri chilly-10
(add according to spice tolerance)
Tamarind- 1 small lemon sized ball
Pearl onions- 6-8
Fenugreek powder- 1/8 tsp(optional)
Turmeric powder- 1/3 tsp
Curry leaves- 2 springs
Coconut oil- 1 tbs
salt to taste


To make Mathi Puliyum Mulakum

In a bowl add tamarind and  dry kashmiri chilly. You can remove the seeds of the chilly. Pour one cup of hot water and let is soak for half an hour.
Using a mixer, make a fine paste of chilly and tamarind. When it a smooth paste add the the pearl onions and two curry leaves and pulse a few times.
Pour this paste into a pan/ chatti. Add salt, turmeric powder and fenugreek powder and mix. Add two cups of water and bring it to a boil.
Add fish pieces and cook in high for two minutes. Cover and simmer in low flame for about 10-12 minutes. Remove the lid and continue simmering in low flame.When the gravy thickens and oil separates the curry is done. At this stage add two springs of curry leaves and drizzle fresh coconut oil on top.
 Remove from stove.Keep it covered till it is ready to be served. This will help to infuse the flavors of curry leaves and coconut oil.


You might also like
Kerala Fish Fry/Chala Fry
Mathi/Sardine Pollichathu
Spicy Chilly Sardine/Mathi Adukkiyathu
Unakka Meen Manga Curry
Karimeen Paalu Curry
Meen Podimas

Try this,
Hope you will all enjoy!


Labels:

Comments

Post a Comment

Popular Posts

Chocolate Mousse Cake With Ganache Frosting

Chocolate Mousse Cake With Ganache Frosting Chocolate mousse cake is a rich and decadent cake for all chocolate lovers. There is a general enthusiasm for chocolate treats, and it is an integral part of every happy occasion. For my son, dessert means chocolate, and he gets all excited when he sees the chocolate cake.  I made this cake for his birthday. Do you love chocolate cake?  Are you looking for a cake that is elegant and easy to put together? Then try this delicious cake, and it is surprisingly easy to make. It will top the list as the most favored chocolate desserts that you will love sharing with your family and friends. This chocolate mousse cake is light and not too sweet, but at the same time impressive. It is a perfect chocolate treat with chocolate cake, chocolate mousse filling, and ganache frosting. The cake layers are soft and moist, and the filling is delicious and rich chocolate mousse. The cake is elegant and good on its own with the mousse, bu...
36 comments
Read more

Aval Payasam and Happy Vishu

Aval Payasam Happy Vishu! Wishing all my friends and readers a very happy and prosperous Vishu! Today's recipe is an irresistible payasam.. sweet and delicious. It is made with aval/poha/beaten rice and milk and sugar.You can use  jaggery instead of sugar. Aval pal payasam and it is quick recipe which can be made in a jiffy. Try to use the thick variety of white aval/poha. There is also the red rice aval. Red rice will impart a rose hue to your payasam.  This recipe will serve 4-5 people. Ingredients Aval/poha/beaten rice- 1 1/2 cup Milk- 3 1/2 cups Condensed milk- 1 cup Sugar- 3 tbs (adjust according to sweetness) Crushed cardamon- 5-6 Raisins and cashew nuts- a few Ghee- 2 tbs In a sauce pan bring milk to a boil. Heat 2 tbs of ghee in a heavy pot vessel and add cashew nut and fry for a minute followed by raisins.Saute till they change color drain and set aside. Now to the same pan add aval and fry in medium flame till it slightly changes color...
47 comments
Read more

Pavakka Varuthathu/ Fried Bitter Gourd

Pavakka fry is quick and easy side dish and goes well with rice and sambar.I know it is one of the less loved vegetable because of its bitter taste..for some reason I have always loved them.Usually I make mezhukkuvaratti or pachadi but this fry is something I love to have occasionally. Try this crispy and spicy pavakka fry, you will surely love it and believe me,you will not feel the bitterness :) Ingredients Bitter Gourd/Pavakka- 2 medium Onion sliced- 1 medium Green chilly- 3 Coconut sliced- a few Chilly powder- 1 tsp Turmeric powder- 1/3 tsp salt to taste Rice flour-1 tsp (optional) Corn starch- 1 tsp( optional) oil for frying Cut bitter gourd into thin slices and mix in green chilly, coconut slices, chilly powder, turmeric powder and salt. Set this aside for 10 minutes. Heat oil in a pan. Mix in corn starch and rice flour into the marinated bitter gourd just before frying.  When the bitter gourd starts changing color to golden brown add in sliced ...
44 comments
Read more