Kerala Spicy Sardine/Chala/Mathi Curry (Mulaku Curry)

            This is a simple fish curry which is very very common in most Keralites menus....Sardines known as Mathi or Chala is well known as the ‘poor man’s fish’ as it is  easily available and inexpensive, nutritious because of the abundance of omega 3 fatty acids in them.....and of course delicious in dishes.....this red hot curry is made perfectly using Kudampuli... I love to fry sardines or make a curry with lots of chilies. ...Goes well with hot rose matta rice/any rice ,roti, Kappa puzhukku

Ingredients

1.Sardines(Chala/Mathi) or any fish- 1 kg
2.Mustard seeds (kaduku)-3/4 tsp
3.Fenugreek seeds (uluva)-1/2 tsp
4.Onion-2 or 3 (medium)/ shallots (cheriya ulli)-12
5.Tomato-1 (big)
6.Chilly powder-2 tbsp
7.Coriander powder-1/2 tbsp
8.Turmeric powder-1/4 tsp (optional)
9.Black peppercorns (crushed/grinded)-1/2 tsp
10.Fenugreek powder (uluva podi)-1/4 tsp
11.Kerala Black Tamarind (Kudampuli)- as per reqd.
12.Water- 3 cups
13.Curry leaves-2-3 springs
14.Cornflour/Raw rice powder (pachari podichathu)-1 tbsp
15.Shallots- 4/ Onion- 1 small (in blender)
16.Milk/Coconut milk-3 tbsp (optional)
17.Fennel seeds powder-3/4 tsp

Preparation

~Clean your fish with water & also with vinegar & salt & keep aside. 

~Heat your kadai/ indian wok(man chatti) with 3 tbsps of oil.
~Add mustard seeds & wait till they pop.
~Then reduce the flame & add fenugreek seeds & stir.
~Add sliced onions along with 1/2 tsp salt & saute well in medium flame.
~Add chopped tomato & saute until mushy in high to medium flame.

~Meanwhile blend chilly powder, crushed pepper powder, coriander powder, fennel seeds powder, turmeric powder, thickly chopped shallots/onion along with 1 cup water.

~When the tomatoes are ready, pour the blended mix to the kadai along with tamarind pieces for sourness & allow it to boil.
~When boiling pour rest of the 2 cups water & mix well.

~Check the salt, sourness & spice & adjust accordingly.
~Add fenugreek powder, curry leaves & mix well.
~Now add your cleaned fish 1 by 1 into the boiling curry.

~Make sure all the fish is immersed in the curry& close the lid & cook for 15 mins in high flame.
~Slightly rotate the kadai occasionally without the lid...instead of stirring with a spoon..to avoid breaking of fish..
~Combine cornflour/ raw rice powder in 2-3 tbsp of water & pour into the curry along with milk, curry leaves & mix well by rotating..
~Cook for 5 more mins in low flame.
~Remove from flame & keep the lid closed for atleast 10 mins..

Spicy fish curry readyy !!!!

Had a scrumptious dinner with fish curry & kappa...