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Curry Meen Murringakka
RECIPE
A deletable sardine fish curry with tamarind, coconut and drumsticks (murringakka). Tempered with shallots and red chilies. Serve with steamed rice. This recipe is absolutely delicious.
INGREDIENTS
Marination:
- 3 sardines (You can also use sear fish)
- Salt to taste
- 1/4 tsp turmeric powder
Paste:
- 1/2 grated coconut
- 2 tsp chopped garlic
- 1 tsp chili powder
- 1 small ball tamarind
For the Preparation:
- 2 Tbsp of LOS OLIVARES Extra Light Olive Oil
- 1/4 tsp fenugreek seeds
- 1 sliced onion
- 1 tsp chopped ginger
- 2 sliced green chillies
- 5-6 curry leaves
- 1 cup water
- 6 piece drumsticks (1 drumstick cut into 2
- Salt to taste
For tempering:
- 1 tsp LOS OLIVARES Extra Light Olive Oil
- 1/4 tsp mustard seeds
- 5 shallots
- 1 whole red chili
HOW TO COOK CURRY MEEN MURRINGAKKA
1
Marinate the sardines in salt and turmeric powder for 1/2 hour.
2
Grind coconut, garlic, chilli powder and tamarind to a fine paste.
3
Heat LOS OLIVARES Extra Light Olive Oil in a pan and crackle fenugreek seeds.
4
Add onions, chopped ginger, green chilies and curry leaves.
5
Saute till onions turn brown. Add paste. Add water and drumsticks. Cook drumsticks till done.
6
Add salt. Add marinated fish. Cook for 5 minutes.
7
Temper with coconut oil, mustard seeds, shallots and an intact red chili.
8
Serve hot with rice.