Mathi Fish Curry | Tarle Fish Curry | Sardine Fish Curry | Buthai Meen Curry -Mangalorean Style
Mathi Fish Curry | Tarle Fish Curry | Sardine Fish Curry | Buthai Meen Curry -Mangalorean Style with detailed instructions and video recipe. Eating mathi fish curry with fresh hot boiled rice actually refreshes me! Oh, the joy of having a simple meal consisting of fish curry with rice & vegetable on the side. I bet every Mangalorean agree with me on this one. During the monsoon in Mangalore, there is non-availability of other types of fish & Mangalorean end up buying sardines & makreles.
Sardines are small, oily fish is a species of ray-finned fish in the genus sardinella. It is one of the two most important commercial fishes in India(with the mackerel).
Buthai fish are naturally oily, contain small bones & have a strong fishy taste. A few popular methods like Fry, Grill, Pickle them, Curry, or use them in combination with strongly flavoured ingredients.
Indian oil sardines is called “mathi” or “chaalal” in Tamil. It is commonly called as “mathi” or “kavalai” “chaala” in Kerala. It is called “buthai” in Tulu Mangalore -Udupi region.
It is authentic, simple typically Mangalorean red spicy buthai meen curry. Cooked in a clay pot!
The best way to eat sardines is to fry them crisp or but best of all is the red curry that creates a perfect harmony with flavours of the fish.
Amazing Benefits of Sardines Fish:
- Sardines are rich in omega – 3 fatty acids which help to prevent heart disease.
- Contain nutrition like Vitamin B 12 & Vitamin D, Calcium & Selenium.
- They packed with healthy fats & protein. which both works to slow down the absorption of sugar into the blood.
- Essential fats found in sardines play an essential role at the cellular levels in skin cells.
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Sardine Fish Curry | Mathi Fish Curry
- ½ kg Sardine fish
- 10 to 12 or as per your spice preference Dry red chilly
- 2 tsp Coriander seed
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1/4 tsp Fenugreek seeds
- 1 tsp Mustard seeds
- 3 Onion
- 1 Tomato
- few Curry leaves
- 1 cup Fresh shredded coconut
- 1 tsp Turmeric powder
- small lemon sized Tamarind
- 1 tsp Ginger garlic paste
- Clean the fish & keep it aside
- Dry roast red chillies, coriander seeds, cumin seeds, fennel seeds, methi seeds & transfer it into a mixer jar.
- Heat pan, add 2 tsp of oil, add chopped onion( medium-sized) saute till onion become soft, then add freshly shredded coconut fry till it becomes golden brown & aromatic. Transfer this into a mixer jar.
- Add ginger-garlic paste & turmeric powder, tamarind lemon sized & add little water to the mixer jar, grind into fine masala paste.
- Heat kadai, add 3 tsp oil,add mustard seeds,then add onion(medium sized) & few curry leaves. Saute till golden brown.
- Add ground masala paste & add masala water & bring the gravy to the required consistency, add onion(small-sized), chopped tomato, salt. (A typical Udupi- Mangalorean fish curry will have thin gravy, but you can adjust it according to your preference.)
- Boil the gravy to about 6-7 minutes.
- Add fish into the boiling gravy. Stir gently without breaking the fish slices. Boil the gravy again until fish get cooked well. This should take not more than 10 minutes on medium flame.
- Serve this fish curry with boiled rice or white rice.
- Sardine fish has a very strong smell. Use salt to wash/clean the fish.
- Add spices according to your taste.
- Use your judgement while simmering the curry once the fish has been added. Do not overcook fish as the flesh of fish is very delicate.
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