Mathi Meen Kuzhambu Recipe | Sardine Fish Curry | Kerala Style Fish Curry With Coconut Milk скачать в хорошем качестве

Mathi Meen Kuzhambu Recipe | Sardine Fish Curry | Kerala Style Fish Curry With Coconut Milk

Mathi Meen Kuzhambu Recipe | Sardine Fish Curry | Kerala Style Fish Curry With Coconut Milk For a detailed recipe - click below **👇👇👇👇** https://www.kannammacooks.com/kerala-... Here are some of the products you can buy online for making this recipe Pottery Earthen Kadai https://amzn.to/3J9OqMJ Kudampuli/ Malabar Tamarind https://amzn.to/3gtpsvG Cold Pressed Virgin Coconut Oil https://amzn.to/3B7lAtM Recipe Ingredients 3 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 2 sprigs curry leaves 1/2 inch piece ginger 6 cloves garlic 10 Indian small onions (shallots) 2 green chillies, slit 1 teaspoon salt 1/2 teaspoon turmeric powder 2 teaspoon red chilli powder (use more for a spicy curry) 2 teaspoon coriander powder 3 pieces kodampuli, malabar tamarind 1 cup coconut milk (lite milk) 250 grams Sardine / Mathi Meen Method Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle. Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt. Saute till the onions are soft and starting to brown. In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste. Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked. Once the paste is well cooked, add in half a cup of water. Soak the Kodampuli in a cup of water for 5 minutes. Add in the kodampuli along with the water used. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk. Also add in the fish to the pan. Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day. Serve with rice. Notes Kerala style fish curry made with Kodampuli – Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. This Mathi Meen Curry is made with Kodampuli – Malabar Tamarind. Kodambuli – Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky. Tags Mathi Meen Kuzhambu, Mathi Meen Kuzhambu kerala style, Mathi Meen Kuzhambu village style, Mathi Meen Kuzhambu in tamil, Mathi Meen Kuzhambu with coconut milk, sardine fish curry Tamlinadu, sardine fish curry recipe with coconut milk, kerala fish curry meals, kerala fish curry with coconut milk, kerala fish curry kannamma cooks, Malabar Mathi Curry, kerala fish curry with kodampuli, #fishcurry ---------------------------------------------------------------------------------------------- Facebook:   / kannammacooks   Instagram:   / kannammacooks   Twitter:   / kannammacooks   Pinterest:   / kannammacooks   Blog: https://www.kannammacooks.com YouTube:    / kannammacookskc   ---------------------------------------------------------------------------------------------