Kerala-Style Sardine Curry

Ingredients

• Sardine - 5 whole
• Onion - 2 whole
• Tomato - 1 whole
• Green chili - 2 whole
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Kashmiri red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• Curry leaves
• Salt
• Coconut oil

Instructions

1. 1Pat the sardines dry with paper towels and season lightly with salt, then shallow-fry in hot coconut oil until the skin is crisp and the fish is golden; transfer to a plate lined with paper towel to drain.
2. 2Prepare the vegetables: chop the onions, chop the tomato, and lightly slit the green chilies so they release heat while cooking.
3. 3Heat a little coconut oil in a pressure cooker, add the ginger-garlic paste, green chilies, and chopped onions, and sauté until the onions turn light brown and fragrant.
4. 4Add the chopped tomato, Kashmiri red chili powder, turmeric powder, coriander powder, and salt, then stir everything together so the spices coat the vegetables evenly.
5. 5Cover the cooker and cook for one whistle to let the tomatoes break down and the flavors meld.
6. 6Release the pressure, open the cooker, add the fried sardines, and boil for 2-3 minutes so the fish heats through and soaks up the gravy.
7. 7Drizzle a little extra coconut oil over the top of the curry for shine and flavor, then garnish with curry leaves.
8. 8Serve hot with steamed rice or paratha. Optional: finish with a squeeze of lime for brightness.