Fenugreek Spiced Sardine Fish Curry Recipe

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Preparation time

  • Total: Approximately 35 minutes
  • Preparation: 10 minutes
  • Cooking: 25 minutes

Ingredients

  • 500 grams Sardine fish - cleaned and chopped
  • Gingelly oil - or sunflower oil to cook
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1-1/2 Onion - finely chopped
  • 1-1/2 Onion - coarsely chopped
  • 2 Tomatoes - finely chopped
  • 10 cloves Garlic - minced
  • Curry leaves - a few sprigs
  • 1/2 teaspoon Whole Black Peppercorns
  • 6 Dry Red Chillies
  • 1/2 tablespoon Red Chilli powder - (adjust to taste)
  • 4 tablespoons Coriander (Dhania) Seeds
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 tablespoons Tamarind Paste
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 3/4 cup Fresh coconut - grated
  • Salt - to taste

Instructions

  1. To begin making Fenugreek Spiced Sardine Fish Curry Recipe, prepare all the ingredients first, clean the fish and chop it to desired size
  2. Now heat a tawa with some gingelly oil
  3. Once it is heated, add the jeera, whole black peppercorns, dry red chillies, coriander seeds on medium heat and roast them till a nice aroma emerges
  4. Add the coarsely chopped onions, and garlic and saute a bit till the onions are translucent
  5. Once done, add the fresh grated coconut and stir for a minute or so, till toasted
  6. Switch off heat once done, and allow to cool on a plate, pot which we will need this to grind
  7. Meanwhile in the same kadai/pot, heat a bit of gingelly oil, add cumin seeds and allow to sizzle
  8. After a few seconds of adding cumin seeds, add the curry leaves, stir a bit so that the curry leaves splutter
  9. Immediately add the finely chopped onions and fenugreek seeds, saute and cook till the onions are translucent
  10. To the kadai, add chopped tomatoes, and continue cooking on medium heat till the tomatoes turn mushy
  11. Turn off till the ground paste is ready
  12. By this time, the oil roasted ingredients would be cooled
  13. Take those in a mixer grinder and grind them into a smooth paste by adding enough water
  14. Add this paste to the mushy tomatoes in the kadai on medium heat and cook further for about 5 minutes or the gravy kind of comes together from sides
  15. Add the tamarind paste and required water for the gravy
  16. After a minutes, add in the sardine fish pieces, required salt and cook covered for about 8-10 minutes on medium heat or till the fish is cooked well
  17. Serve Fenugreek Spiced Sardine Fish Curry Recipe with Chicken Cutlet Recipe and Steamed Rice Recipe  or Ghee Rice Recipe | Neychoru for a complete meal

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 3
  • Indian
  • Side Dish
  • High Protein Non Vegetarian
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