Skip to main content

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!

Labels:

Comments

  1. SwathiOctober 2, 2016 at 3:00 PM

    Very nice madam finally post ittu alle.

    ReplyDelete
  2. Rafeeda AROctober 2, 2016 at 9:52 PM

    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. Anu YaloOctober 3, 2016 at 7:26 PM

    Looks tempting!!

    ReplyDelete
  4. ShabbuOctober 3, 2016 at 11:13 PM

    Delicious and tempting mathi...adipoli :)

    ReplyDelete
  5. RemyaOctober 4, 2016 at 3:53 AM

    yummy..your clicks tempting me very much :)

    ReplyDelete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more

Neychoru/Malabar Ghee Rice

  Neychoru/ Malabar Ghee Rice   Ghee rice is a rich and fragrant rice that can be paired with spicy chicken or mutton curry. Ghee/ clarified butter gives an exotic twist to regular boring rice and transforms it into a beautiful and satisfying meal. Ghee adds a richness and nutty flavor to the rice, and the dish is garnished, with aromatic spices, fried onions, nuts, and raisins- all preferably fried in ghee. It also has a mild yet pleasing aroma from spices, lemon, and rose water. You can get creative and try flavors like mint, saffron, and pineapple. Ghee rice is so versatile that it goes with any curry, both vegetarian and non-vegetarian. But let us talk about the best combination. It goes well with spicy Malabar chicken curry, mutton curry, beef fry, or Malabar chicken fry. Together the flavors and taste is simply unique, and it is a great way to spruce up your meals. If you are in a time crunch or have sudden guests and do not have much time to make an elaborate dinner or...
48 comments
Read more