MATTHI MOULAGU CURRY (Sardine in red chilly curry).

Kerala traditional fish curry is prepared in clay pot or earthen pot called as “Manchatti”.  It comes in various shapes and different colours.  Hence even in modern household clay pots. All types of vegetables, meat and fish can be cooked in clay pot.  These pot give a unique flavour to the curries.  The older the pot, the better it tastes.  Clay pots needs to be handled with care.  

Ingredients:

• 500gms            Matthi (Sardines)
• 5 - 6 nos           Shallots
• 1/2 medium     Tomato ripped / ½ Raw mango slices
• 2 inch               Ginger
• 5 cloves            Garlic
• 2 sprigs             Curry leaves
• 1/2 tsp               Mustard seeds
• 1/4 tsp               Fenugreek seeds
• 1/2 tsp               Turmeric powder
• 2 1/2 tbsp          Chilly powder
• 1 1/2 tbsp          Coriander powder
• 2 pieces             Kerala tamarind (Kudampuli)
• 3 tbsp                Coconut oil
• 1 cups               Water 
• Salt as required

Making:

Clean the fish and apply some salt over it.  Keep aside for 5 to 10 minutes and then wash again.  Slice the shallots. Crush ginger and garlic. Wash the tamarind and soak in half cup of water.   Heat a manchatti / clay pot.  Always start heating a moist pot on low heat and then slowly increase the temperature as required.  When the pot is hot, add 2 tbsp coconut oil and add fenugreek seeds. Add ginger, garlic, curry leaves and half the quantity of shallots.  Saute until it turns golden brown.  Reduce the flame to low or take off from the heat and add turmeric powder, chili powder, coriander powder and fenugreek powder. Saute until u get the spices fragrance.  Now add the sliced tomatoes and saute well.  The juice of tomatoes will stop the spices from burning and the masala turns brown.  Be careful not to burn the masala.   Add the soaked tamarind with water and allow it to boil.  Add again 1 to 1.5 cups of water and salt to taste.   Allow it to boil for 2 minutes and gently add the fish pieces.  Once the fish is added prefer not to use spoon to stir, gently swirl the pot.

Cover and cook on low flame for another 10 minutes until the oil floats on top and gravy turns slightly thick.   In another pan heat 1 tbsp oil, add mustard seeds and let it splutter, add the remaining shallots and more fresh curry leaves, fry the onions until golden brown and then pour this mix over the fish curry and gently swirl the pot. Close the lid and off the heat. 

Serve hot with Kerala brown Rice, Tapioca or Basmati Rice.  It is a very spicy and tangy curry.  Best to be eaten on the next day.

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