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It is one of the traditional fish curry which is mainly used by the Malabar area of Kerala. It is very tasty fish curry and contains a lot of health benefits. Sardine or mathi fish is available on market with less price so everyone can use it. It will take time while cleaning fish but everyone is preparing this curry because of its taste. We can use this fish on daily basis especially it is very useful to kids. This will be available in everywhere at any time.
Here, I have followed completely traditional method to make it. We can make fish curry by using different methods but this method is really good and tasty. We are using Gambooge to get sour taste to this fish curry but we can use raw mango or tamarind instead of this. I have used roasted masala and coconut milk instead of water so its taste will be very good. Main flavours of this curry are ginger, garlic and fenugreek powder flavours. It can be used as the side dish of Tapioca, rice and chapati for breakfast, lunch and dinner. It will be very special to serve to guests also. Restaurants are used so many different fish dishes by using this fish and it is highly demanded fish. We can use it on daily basis because it is very good to health and it will be very good to children. This fish curry is very simple and easy to make it.

Preparation Time - 15 minutes
Cooking Time - 30 minutes


Sardine Fish - 1/2 kg
Chopped Ginger - 1 teaspoon
Garlic - 4
Onion - 1
Shallot - 5
Green chilli - 3
Turmeric powder - 1/2 teaspoon
Chilli Powder - 2 tab spoon
Pepper Powder - 1/2 teaspoon
Gambooge / Kudampuli - 4 small pieces
Fenugreek powder - 1/4 teaspoon
Coconut Milk - 2 cups
Coconut Oil - 2 tab spoon
Mustard seeds - 1 teaspoon
Salt - To taste
Curry leaves - 2 sprigs

  • Clean and wash Sardine fish well and carefully and make slits on both sides of fishes by using knife and keep it aside in a pot.
  • In a bowl, sock Gambooge in water for some times.
  • Remove the peel of Onion and wash well and slice it.
  • Remove the peel of Shallots and wash well and slice it.
  • Wash Green Chilli and cut it as lengthy pieces.
  • In a pan, heat coconut oil and splutter mustard seeds.
  • To this add chopped ginger, sliced garlic, curry leaves and green chilli pieces and stir well.
  • Then add sliced onion and sliced shallots stir well.
  • Add turmeric powder, red chilli powder, pepper powder, fenugreek powder and salt and stir well.
  • To this add coconut milk, socked Gambooge with water and boil it well.
  • Then add cleaned fish and cover the pan with lid and cook it for 10 minutes under high flame.
  • Then cook it well under low flame until the gravy become thick and gently swirl the pan and serve it.
  • You can use tamarind instead of using gambooge.
  • If you want more thickness use coriander powder.
  • To remove the bad smell of fish use vinegar.
Sardine Fish Curry


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