10 December 2012,02:12 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Grind the dry chillies, coriander, red onions, ginger and turmeric. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add red onions, ginger, garlic, green chillies. When sauted reduce heat and add the ground paste.
  • Let it brown and before oil separates mix the second extraction of coconut milk. When it boils add sardines, kudampuli and salt.
  • Cover it partially and cook, When fish is cooked and gravy is fairly thick add the first extraction of coconut milk.
  • Tilt the pan around to mix everything. When it boils again remove the curry. Keep it open till cooled and then cover it.


  • 500 grams (24 medium) Sardines , cleaned and gashed 
  • 5 Dry chillies 
  • 10 grams Coriander 
  • 2 Red onions 
  • ¼ teaspoon Ginger sliced thin 
  • 1 small piece Turmeric 
  • 1½ cups Grated coconut 
  • 800 ml First extraction of coconut milk 
  • 300 ml Second extraction of coconut milk 
  • 30 ml Coconut oil 
  • ¼ teaspoon Mustard 
  • 2 pinches Fenugreek 
  • 1 stalk Curry leaves 
  • 20 grams Red onions sliced thin 
  • 1½ teaspoon Ginger sliced thin and long 
  • 1½ teaspoon Garlic sliced thin 
  • 5 Green chillies spilt 
  • Kudampuli (Tamarind )to taste
  • Salt to taste

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