6 medium sized sardines
3/4 cup grated coconut
4-7 red chillies
1/2 tsp tamarind paste
1/2 tsp Turmeric powder
1 tsp coriander powder
1 1/2 tsp Coriander seeds
1/8 tsp fenugreek seeds
Oil
Salt
Serves - 3
Method -
Clean the sardines and add turmeric powder, coriander powder, a pinch of salt, 1 tsp of oil and mix well. Once done, set aside for about 20 mins.
Roast coriander seeds, fenugreek seeds, red chilles and 2 tsp of grated coconut.
Grind grated coconut with the dry roasted mixture and a little water to get a fine paste. This would be the base for gravy.
Bring this mixture to a boil. Pop the sardines into the boiling curry and add salt to taste. Add a cup of water, enough to cover the sardines. Note that we have already added a pinch of salt to the sardines initially. Hence add the salt accordingly. Continue till the sardines are cooked well or for about 15-20 minutes.
Serve hot with rice or rotis
