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Mathi / Sardine – 4 nos
Koorka – 200 gram
Kashmiri chilly – 4 table spoon
Turmeric powder – ½ table spoon
Fennel seeds powder – 1 table spoon
Shallots – 1 cup ( slit)
Green chilly – 4 nos
Tomato – 1 ( cut into 6 pieces)
Kudam puli – 2 piece ( soak it in little water)
Fenugreek seeds – 1/s tea spoon
Mustard seed – 1 tea spoon
Garlic – 1
Ginger – 1 big piece
Hot water – as required
Curry leaves – 2 strip
Coconut milk – 2 table spoon
Coconut – oil – as required to crackle
Salt – as required

Method of preparation

Heat a pan. Pour little coconut oil . Add mustard seed, fenugreek seeds and allow to crackle. Then add curry leaves, shallots, green chillies and saute well. When it gets light brown colour add crushed ginger and garlic and saute till the raw smell goes. Then add all the powders and again saute for some time. after that add kudam puli and then koorka into it and mix. On getting boiled add mathi / Sardine and required salt and cook it by closing the lid. Cook it till the water gets drained. When the water get drained and the oil comes above add the coconut milk and switch off the stove. pour one spoon of coconut oil above the curry and close the lid. After some time can serve.

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