How to make Chaala Meen Avial, Sardines in coconut gravy, kavala aviyal, Tirunelveli Style, South Indian. Potato with Coconut Gravy, South Indian Recipe by Manjula. Kerala fish curry with coconut milk Chakka Vevichathu (Mashed Jackfruit with Coconut).
Kerala Style Sardines In Coconut Gravy is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Kerala Style Sardines In Coconut Gravy is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have kerala style sardines in coconut gravy using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kerala Style Sardines In Coconut Gravy:
- Take 1/2 kg Sardines/mathi
- Make ready 1/2 cup Freshly grated coconut
- Take 1 Raw mango , cut into small cubes
- Get 8-10 Shallots , thinly sliced
- Get 3 Green chilies , finely chopped
- Get 4 Garlic pods
- Prepare 1/4 tsp Cumin seeds
- Prepare 1/4 tsp Mustard seeds
- Take 1 tsp Tamarind paste
- Prepare 1 sprig Curry leaves
- Take To taste Salt
- Make ready As needed Oil
- Prepare As needed Water
This is one gravy that is a family favorite and is devoured by all very happily especially with kappa (tapioca). Now I'm wondering why it took so long for me to post it You can always adjust them to suit your preferences. This recipe does not call for coconut. Do try out and let me know how it turned out !
Steps to make Kerala Style Sardines In Coconut Gravy:
- Clean & wash the sardines. Cut them into medium pieces. Marinate the fish with turmeric powder and salt and leave it aside for 10 mins.
- In a blender, add the grated coconut, cumin seeds, garlic pods, and half of the curry leaves. Grind it into a coarse paste.
- Heat oil in claypot or manchatti. Splutter mustard and curry leaves. Add the sliced shallots and green chilies. Saute for 1-2 mins until they are translucent and golden. Add the marinated fish, mango pieces, and 1/2 cup of water. Cover with a lid and cook on medium flame for 10-15 mins.
- Now add the coconut paste, tamarind juice, and salt. Cook for another 10 mins until the sardines are cooked well and the water has evaporated. Remove from flame and serve hot with rice.
This recipe does not call for coconut. Do try out and let me know how it turned out ! Remove from fire; Add the remaining curry leaves and sprinkle some coconut oil on the top of curry. Get this Home Style Authentic Recipe. Vendakka Theeyal is a great vegetarian curried dish, made from a lip-smacking spiced and roasted coconut paste.
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