Meen Muringakka Curry
|Turmeric powder||1 Teaspoon (Use As Required)|
|Chili powder||1 Teaspoon|
|Tamarind||1 Tablespoon (About 1 Small Ball)|
|Coconut oil||2 Tablespoon|
|Fenugreek seeds||1 Pinch (Or To Taste)|
|Water||2 Cup (32 tbs)|
|Coconut oil||1 Teaspoon|
|Red chili||1 (Use Whole)|
|Mustard seeds||1 Tablespoon|
Marinate the sardines in salt and turmeric powder for few hours.
Make a smooth paste of ground coconut, chilli powder, garlic and tamarind pulp.
Heat oil in pan and crackle fenugreek seeds.
Add onions, chopped ginger, green chillies and curry leaves and cook till they turn golden brown.
Add the masala paste, water and drumsticks and cook till the drumsticks are done.
Now put the marinated fish and cook for 5 minutes on high heat, then simmer on low flame for another 5 minutes.
Heat coconut oil and add to it mustard seeds, shallots and the red chilli and cook for 5 minutes then pour this in to the prepared fish gravy.