SARDINE CURRY

Ingredients:

25 small sardines
½ coconut grated
10 red dry chili’s (long)
small marble size tamarind
2 to 3 garlic cloves
½ Tsp turmeric powder
2 pinch of fenugreek seeds
5 to 6 pepper corns
½ medium size onion
Grind all the ingredients to a fine paste with sufficient water and set aside.

Method:
In deep and wide vessel or clay pot, pour about 2 tbsp of coconut oil & when hot, add 1/2 thinly sliced onion and fry till it is little brown. Now add the prepared grounded paste and fry for 3 to 4 mints. Add water from the grinder and adjust the curry (make sure the curry consistency is little thicker, because when you add the fish it will turn thin). When it starts boiling, add small piece of a ginger thinly sliced and one green chilly slit and salt to taste. Let it boil for a minute and then add the fish. Cook till the fish is done.