Fenugreek-Spiced Sardine Fish Curry with Coconut and Tamarind

Fenugreek Spiced Sardine Fish Curry Recipe

This Fenugreek Spiced Sardine Fish Curry is a delightful combination of bold Indian spices, tender sardine fish, and aromatic herbs. The unique flavor of fenugreek (methi) adds an earthy richness to the curry, while the fresh grated coconut imparts a creamy texture to the gravy. This dish is perfect when served with steamed rice or ghee rice, offering a balanced and fulfilling meal that is full of protein and flavor.

Ingredients:

Preparation Time:

• 10 minutes

Cooking Time:

• 25 minutes

Total Time:

• 35 minutes

Servings:

• 3 servings

Cuisine:

• Indian

Course:

• Side Dish

Diet:

• High Protein, Non-Vegetarian

Instructions:

1. Prepare the Ingredients: Begin by cleaning the sardine fish and chopping it into bite-sized pieces. Set aside. Prepare the other ingredients by chopping the onions and tomatoes, mincing the garlic, and grating the fresh coconut.

   Related Articles

   • 
     Wheat Germ Chutney Podi: Nutty South Indian Spice Mix for Rice & Roti
   • 
     Creamy Mexican Custard Delight (Natillas de Leche)
   • 
     Homemade Multigrain Baby Cereal (Porridge) – Nutritious First Food for Babies
   • 
     Egg Lifafa Paratha: Stuffed Indian Flatbread with Spicy Egg and Cheese Filling

2. Roast the Spices: In a tawa (flat pan), heat some gingelly oil (or sunflower oil) over medium heat. Add the cumin seeds, black peppercorns, dry red chillies, and coriander seeds. Roast them until they release a fragrant aroma. This should take around 2-3 minutes.

3. Sauté the Onions and Garlic: Add the coarsely chopped onions and minced garlic to the pan. Sauté them until the onions turn translucent, about 4-5 minutes.

4. Add Fresh Coconut: Once the onions are done, add the grated coconut to the pan. Stir and cook for another 1-2 minutes until the coconut is lightly toasted. Turn off the heat and transfer the roasted ingredients to a plate to cool.

5. Cook the Gravy Base: In the same pan (or a separate kadai), heat a little more gingelly oil. Once hot, add the cumin seeds. Let them sizzle for a few seconds, then add the curry leaves and sauté for another 30 seconds until they begin to splutter.

6. Add the Onions and Fenugreek Seeds: Next, add the finely chopped onions and fenugreek seeds to the pan. Sauté them until the onions become translucent and soft, about 5 minutes.

7. Add the Tomatoes: Stir in the chopped tomatoes and cook them on medium heat until they soften and become mushy, about 5-7 minutes.

8. Grind the Roasted Ingredients: While the tomato mixture is cooking, transfer the cooled roasted ingredients (coconut and spices) into a mixer grinder. Add a little water and grind them into a smooth paste.

9. Combine the Paste and Tomato Mixture: Add the ground paste to the cooked tomatoes in the pan. Stir well and let it simmer for 5-6 minutes until the gravy thickens slightly and the flavors meld together.

10. Add Tamarind and Water: Add the tamarind paste and the required amount of water to adjust the consistency of the curry. Stir, and let it simmer for a few more minutes to incorporate the tamarind flavor.

11. Cook the Fish: Gently add the sardine fish pieces to the gravy. Season with salt to taste. Cover and cook the curry for 8-10 minutes on medium heat, or until the fish is fully cooked and tender.

12. Serve: Once the fish is cooked, check the seasoning and adjust if necessary. Serve the Fenugreek Spiced Sardine Fish Curry hot with steamed rice, ghee rice (Neychoru), or even chicken cutlets for a complete meal.

Serving Suggestions:

This rich and flavorful fish curry pairs beautifully with:

• Steamed Rice: A simple yet perfect base to soak up the flavorful gravy.
• Ghee Rice (Neychoru): Fragrant, ghee-infused rice that adds a touch of luxury to the meal.
• Chicken Cutlet: Crispy, savory chicken cutlets that provide a nice contrast to the soft fish curry.

Tips for Best Results:

• Adjust the Spice Level: You can modify the amount of red chili powder and dry red chillies to suit your taste preference. If you prefer a milder curry, reduce the chili quantities.
• Gravy Consistency: If you prefer a thicker gravy, reduce the amount of water added; for a lighter, more soupy curry, increase the water content.
• Fresh Coconut: If fresh coconut is not available, you can substitute with dried coconut or coconut milk for a similar creamy texture.
• Fish Variations: While sardines work best for this recipe, you can substitute with other firm fish like mackerel or tilapia for a different flavor profile.

This Fenugreek Spiced Sardine Fish Curry offers a hearty, spicy, and tangy experience, thanks to the distinctive flavors of fenugreek and tamarind. Its rich and aromatic gravy, combined with tender sardines, makes for an unforgettable dish that will transport you to the heart of Indian coastal cuisine.