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.
