Sardines/Mathi/chaalla are small oily fish related to herrings, commonly available in almost the entire coastal belt of India, and perhaps every region has their own version of cooking it... Needless to say, it is a very tasty fish in any form. Rich in Omega-3 oils, is considered to be a very healthy sea food. Mathi Puliyum Mulakum with hot steaming kanji and a pappadam is perhaps for many Keralites a favourite combo meal. Kanji or rice gruel is one of the most soothing food for your tumultuous intestines, tired of eating all junk food.
Mathi Puliyum Mulakum is perhaps one of the primordial form of a hot tangy sardine curry commonly available in the North Kerala...the tanginess of the tamarind and the hot red chillies together make it really mouthwatering. As you go towards South Kerala the tamarind is often substituted by coccum (kudampuli).
Ingredients
Sardine/Mathi -150gms
Eastern Red Chilli powder -1 teas
Eastern Turmeric Powder -½ teaspoon
Paprika powder -½ teas
Ginger -25gms (Pounded)
Green chillies -2 Nos. (slitted)
Tomato -2 Nos. medium(cut into small pieces)
Curry leaves -1 sprig
Tamarind paste -½ teaspoon ( or 1 small lemon size tamarind soaked in hot water and the pulp squeezed out)
Water -as required
Oil -1 tablespoon
Salt - as per your preference
Method
Clean the sardine and make some small gashes on it. Take a small deep bottomed pan.(Traditionally this is cooked in a mud pot), add chilli powder, turmeric powder,paprika powder, ginger, green chillies,tomato, tamarind paste;gently mix this well with the sardines. Add sufficient water to cook the fish. Cover it with a lid. Cook this on medium flame till the fish is cooked and the whole mixture becomes of sauce like consistency. Now add curry leaves and oil. Cook it for another couple of minutes. Now you can serve it with rice/kanji.
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