Fish Curry (South Indian Kerala Meen Murringakka)

This killer fish curry comes from the house of Taj in Kerala. Sardines are cooked with pulp-y tamarind, coconut and drumsticks and then tempered with onions and red chillies. A deletable sardine fish curry with tamarind, coconut and drumsticks (murringakka). Tempered with shallots and red chillies. Serve with steamed rice.

Marinade:
3 sardines
sea salt
¼ tsp. turmeric powder

Paste:
½ coconut, grated
2 tsp. garlic, chopped
1 tsp. chilli powder
1 small ball tamarind

Preparation:
2 Tbsp. coconut oil
¼ tsp. fenugreek seeds
1 onion, sliced
1 tsp. ginger, chopped
2 green chillies, sliced
5-6 curry leaves
1 cup water
6 piece drumsticks, 1 drumstick cut into 2
sea salt

Tempering:
1 tsp. coconut oil
¼ tsp. mustard seeds
5 shallots
1 whole red chilli

To Serve:
steamed rice

Marinate the sardines in salt and turmeric powder for ½ hour.

Grind coconut, garlic, chilli powder and tamarind to a fine paste.

Heat oil in pan and crackle fenugreek seeds.

Add onions, chopped ginger, green chillies and curry leaves.

Sauté till onions turn brown. Add paste. Add water and drumsticks. Cook drumsticks till done.

Add salt. Add marinated fish. Cook for 5 minutes.

Temper with coconut oil, mustard seeds, shallots and an intact red chilli.

Serve hot with rice.

Makes 3 servings.