Thenga Varutharacha Meen ( Mathi ) curry - Canned Sardines in roasted coconut curry

Looking at the gray-sky outside, with a cup of joe, I can see the yellow , the crimson red and brown all over the trees and ground , creating a bed of colors . What a delightful sight , though the sky warns me its the death of the season baby! Why Mr. Sky do you think that will pull me back from njoying this beauty? Not a bit!

What do you love " the most" about this season?

I don't have a " the most" , but lots of things I love and do ...an evening stroll by the lake near my home  witnessing the magical sunset with vibrant colors everywhere ..the sound of crisp leaves under my shoes , as I walk over them in the yet to be raked front yard ..a feeling of breaking away from old , purifying myself and getting ready to embrace the new, and finally the  sound and aroma of bubbling soup pot with a stew/soup for my dinner!

A couple of months ago , I was searching for some inspiration to cook , when I came across this recipe in Vanitha. The fact that its a recipe by Lekshmi nair gave me all the more reason to try it at once. Its a bit different from the Varutharacha meen curry recipe I posted some time back. Tried it , liked it and added to my repertoire ever since. N loves Sardines and I hate to buy fresh as it stinks! The only way to accommodate it to our diet is to buy canned ! 

Recipe for  Thenga varutharacha mathi curry - Canned sardines in roasted coconut curry

Serves - 2-3
Total cooking time - 30-40 minutes
Recipe source ( Lekshmi Nair Recipes - Vanitha Pachakam)

Ingredients:-
Fish - 1/2 kg ( i used two 8 oz can of sardines in water )
Tamarind pulp - 1.5 tea spoon
Tomato quartered - 1
Oil - 1 tablespoon
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - a large pinch
Shallots chopped - 2 or 3
Curry leaves - 2 stems
Optional ingredients:-
Garlic chopped - 3-4 cloves
Ginger chopped - a small piece

To Roast and Grind
Grated coconut - 2 cup
Shallots chopped - 5
Oil - 1.5 tablespoon
Red chili powder - 1 tablespoon
Coriander powder - 1.5 tablespoon
Turmeric powder - 1/4 to 1/2 tea spoon

Method:-

Dissolve tamarind pulp in 1/2 cup of water.

Heat a pan, add grated coconut and fry stirring continuously in a medium flame

When it starts to brown , add oil , shallots and fry for a little more time.

Add chili , coriander and turmeric powders and remove from heat.Don't let it burn

Grind this coconut mix to a very fine paste. Add the tamarind water and mix well

Add 1 or 1.5 more cup water to this mix, and bring to boil in a heavy bottomed cooking pan.

Add curry leaves, Tomato, fish pieces, salt to taste and cook covered for 20 minutes.

( For canned sardines , 10-12 minutes is enough as they are already cooked)

Heat oil in a pan, add mustard seeds. When they pop add fenugreek seeds and fry for 20 seconds

Add chopped shallots , curry leaves , ( garlic and ginger) and fry till they are brown

Pour this over the curry and let stand for 15 minutes covered, before you serve.

Notes :- 

• You can add dried red chiles and whole coriander instead of powders .
• Shallots are always better in this kind of prep , use red onion if you don't have it.
• Though the original recipe said coconut oil , I didn't have it , so I used Canola oil.
• Garlic and ginger are optional, use it only if you like it!

Other recipes to check:-

• Varutharacha meen/fish curry
• Mathi curry/ kerala style sardine curry
• Varutharacha Beef curry

Good day all,
  Sarah ✍