Here’s a classic Malabar Matthi (Sardine) Curry recipe from Kerala, known for its tangy, spicy, and coconutty flavors:
Ingredients
For the fish curry:
- 500 g fresh matthi (sardines), cleaned and cut into pieces
- 2 tbsp coconut oil (or vegetable oil)
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 2 medium onions, finely sliced
- 2–3 green chilies, slit
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, chopped
- 1 tsp turmeric powder
- 1–2 tsp red chili powder (adjust to taste)
- 2 tsp coriander powder
- 1 tsp black pepper powder
- 1–2 tsp tamarind paste or 2 tbsp pulp (for tanginess)
- 200 ml thick coconut milk
- Salt to taste
- Water as needed
Optional garnish: Fresh coriander leaves
Instructions
- Marinate the fish:
Rub the matthi pieces with a pinch of turmeric and salt. Set aside for 10–15 minutes. - Prepare the base:
Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and green chilies. - Sauté onions and spices:
Add sliced onions and sauté until golden brown. Then add ginger-garlic paste and sauté for another 1–2 minutes. - Add tomatoes and powders:
Mix in chopped tomatoes, turmeric, chili, coriander, and black pepper powders. Cook until tomatoes soften and the oil starts separating. - Cook the fish:
Add the marinated fish pieces gently. Pour enough water to just cover the fish. Bring to a simmer and cook for 8–10 minutes. - Add tamarind and coconut milk:
Stir in tamarind paste and coconut milk. Simmer for 3–5 minutes on low heat. Do not boil vigorously, or the coconut milk may curdle. - Adjust seasoning and serve:
Taste for salt and spice. Garnish with fresh coriander leaves if desired. Serve hot with steamed rice or appam.
💡 Tips:
- Fresh sardines are best for authentic taste. If unavailable, frozen can work too.
- Tamarind provides the tang; lemon juice can be a last-minute alternative.
- Coconut milk can be thin or thick depending on preference; thick gives a richer flavor.
If you want, I can also give a step-by-step traditional Kerala style version with roasted spices, which makes the curry extra aromatic and authentic. Do you want me to do that?
