Fenugreek Spiced Sardine Fish Curry Recipe
Description:
Fenugreek Spiced Sardine Fish Curry is a timeless Indian delicacy that has been passed down through generations. Traditionally cooked in an earthen pot, this rich and flavorful curry is infused with aromatic spices, especially fenugreek (methi), which adds a unique depth. Ideal as a side dish, it pairs beautifully with steamed rice or ghee rice for a hearty meal.
Cuisine: Indian
Course: Side Dish
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sardine Fish (cleaned & chopped) | 500 grams |
| Gingelly Oil (or sunflower oil) | As needed for cooking |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Onion (finely chopped) | 1 1/2 onions |
| Onion (coarsely chopped) | 1 1/2 onions |
| Tomatoes (finely chopped) | 2 tomatoes |
| Garlic (minced) | 10 cloves |
| Curry Leaves | A few sprigs |
| Whole Black Peppercorns | 1/2 teaspoon |
| Dry Red Chillies | 6 dried red chillies |
| Red Chilli Powder | 1/2 tablespoon (adjust to taste) |
| Coriander (Dhania) Seeds | 4 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Tamarind Paste | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Fresh Coconut (grated) | 3/4 cup |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Instructions
-
Prep the Ingredients:
Clean the sardine fish and chop it into desired pieces. Set aside. Prepare the other ingredients: finely chop the onions, mince the garlic, and chop the tomatoes. -
Roast the Spices:
In a tawa or pan, heat some gingelly oil over medium heat. Add cumin seeds, black peppercorns, dry red chillies, and coriander seeds. Roast them until they release a fragrant aroma. Add the coarsely chopped onions and garlic, sautรฉing until the onions turn translucent. -
Grind the Spice Mix:
Add the freshly grated coconut to the roasted ingredients and sautรฉ for a minute, until lightly toasted. Turn off the heat and let the mixture cool. Once cooled, transfer the ingredients to a mixer grinder and grind them into a smooth paste, adding a little water as needed. -
Cook the Base:
In the same pot, heat some more gingelly oil. Add cumin seeds and let them sizzle. Once the cumin seeds pop, add the curry leaves and stir briefly. Then, add the finely chopped onions and methi seeds (fenugreek), cooking until the onions are soft and translucent. -
Add Tomatoes and Spice Paste:
Stir in the chopped tomatoes and cook until they soften and turn mushy. Once the tomatoes are well-cooked, add the ground spice paste to the pan. Stir and cook for about 5 minutes, allowing the flavors to meld and the oil to separate from the mixture. -
Add Tamarind and Fish:
Now, add the tamarind paste along with water to achieve the desired consistency of the curry. Let the mixture simmer for a minute before adding the sardine pieces. Season with salt, cover, and cook for about 8-10 minutes on medium heat, or until the fish is thoroughly cooked. -
Serve:
Once the sardines are tender and the flavors have fully developed, your Fenugreek Spiced Sardine Fish Curry is ready. Serve it hot with steamed rice, ghee rice (Neychoru), or alongside a crispy Chicken Cutlet for a complete and satisfying meal.
Tips:
- For a milder curry, reduce the amount of red chilli powder or dry red chillies.
- Ensure that the fish is not overcooked, as sardines are delicate and cook quickly.
- The curry’s richness can be adjusted by adding more or less coconut and tamarind paste.
Enjoy this flavorful and aromatic Fenugreek Spiced Sardine Fish Curry, bringing together the best of traditional Indian cuisine with the robust taste of fenugreek!
