Fenugreek Spiced Sardine Fish Curry Recipe

  • To start preparing the recipe for fish curry with fenugreek-spiced sardines, first prepare all the ingredients, clean the fish and cut it to the desired size.

  • Now heat a tawa with some gingelly oil. Once heated, add jeera, whole black peppercorns, dry red chillies, coriander seeds over medium heat and toast until a pleasant aroma emerges.

  • Add the roughly chopped onions and garlic and saute a little until the onions are translucent.

  • Once ready, add the freshly grated coconut and mix for about a minute, until it is toasted. Once ready, turn off the heat and leave to cool on a plate, the pot we will use for grinding.

  • Meanwhile, in the same kadai/pot, heat some gingelly oil, add cumin seeds and let it sizzle. After a few seconds of adding the cumin seeds, add the curry leaves, stir a little so that the curry leaves crackle.

  • Immediately add the finely chopped onions and fenugreek seeds, sauté and cook until the onions are translucent.

  • Add chopped tomatoes to the kadai and continue cooking on medium heat until the tomatoes become mushy. Turn off until the ground paste is ready.

  • At this point, the ingredients toasted in the oil will have cooled. Pass them in the blender and reduce them until you obtain a smooth paste by adding enough water.

  • Add this paste to the mushy tomatoes in the kadai on medium heat and cook further for about 5 minutes otherwise the gravy will pool from the sides.

  • Add the tamarind paste and the water needed for the sauce.

  • After a minute, add the pieces of sardines, the necessary salt and cook covered for about 8-10 minutes over medium heat or until the fish is well cooked.

  • Serve Fenugreek Spiced Sardine Fish Curry Recipe with Chicken Cutlet Recipe and Steamed Rice Recipe or Ghee Rice Recipe | Neychoru for a complete meal.

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