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

Mango Custard

Mango Custard is a delectable and easy dessert which can be served on any occasion. The rich creamy custard with the flavor of mangoes ..it is a real treat to serve after dinner. It was quick to make with simple ingredients and my family relished every spoon of this tasty custard. Ingredients Milk- 2 1/2 cups Thick Mango pulp- 1 1/2 cup Egg yolk-2 Sugar- 1/2 cup condensed milk- 1/2 tin Vanilla essence-1/2 tsp   Corn starch- 2 tsp Peel and puree the mangoes, stir in condensed milk and set aside. Bring milk to a boil and add half of the sugar and stir till it dissolves and switch off  the flame. Whisk together egg yolks and rest of the sugar until light and fluffy. Now add  1/2 cup of hot milk little by little and mix well. Add this to the rest of the milk and cook in low flame till it thickens . Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame . Add v...
38 comments
Read more

Mathanga/Pumpkin Thoran

Mathanga/Pumpkin Thoran Pumpkin stir fried with a spicy coconut mixture  is a delicious side dish for rice. Pumpkin is a very versatile vegetable. It has a special place in Kerala cooking  and we have lots of recipes with it. Every part is used,the flesh,outer skin,leaves and flowers .Thoran with mathanga/pumpkin is very quick and the only thing that you should be careful is that it should be soft but not overcooked. It is a comfort food and you will love it. Ingredients Pumpkin chopped into small cubes-3 cups Grated coconut- 3/4 cup Pearl onions- 5-6 Cumin seeds- 1/2 tsp Garlic pods- 2 Chilly flakes- 3/4 tsp Turmeric powder- a pinch Mustard seeds- 1/2 tsp Urad Dal- 1 tsp Curry leaves- a few Coconut oil- 1 tbs salt to taste Cut pumpkin into small size cubes and keep aside. Blend coconut, a pinch of turmeric,cumin and garlic into a course mixture. Heat oil in a pan and add mustard seeds and when they splutter add a pinch of cumin seeds,urad dal and saute t...
42 comments
Read more

Tangy Spring Onion Rice

Tangy Spring Onion Rice This is a pretty simple dish to make and believe me its bursting with flavor.This is a very versatile recipe and comes handy if you are short of time. You can alter this recipe in which ever way you like..add some garam masala and get an Indian flavor to this rice or you can add some Italian spices or herbs to give another unique flavor. Here I have used soya sauce and pickled chilly. Pickled chilly has vinegar and garlic in it. If you do not have it you can use chilly sauce instead.Give this recipe a try, you will surely love it. Ingredients Jasmine Rice ( cooked)- 2 cups Spring onion- One bunch Garlic clove- 3 Celery chopped- 3 tbs Soya sauce- 1 tsp Chicken bouillon powder- 1/3 tsp ( optional) Pickled ground red chilly- 1 1/3 tsp ( or chilly garlic sauce one tsp) Lemon juice- 1 tsp Chop spring onions and keep the white part and green part separately.Heat oil in a pan and add garlic cloves and stir fry for a few sec...
34 comments
Read more