Kerala-Style Sardine Curry (Meen Mulakittathu)

Ingredients

• Sardines - 8 whole
• Shallots - 6 whole
• Ginger - 1 piece
• Garlic - 5 clove
• Green chilies - 2 whole
• Turmeric powder - 1/2 tsp
• Kashmiri red chili powder - 1 1/2 tbsp
• Coriander powder - 1 tbsp
• Fenugreek powder - 1/4 tsp
• Kudampuli or tamarind (Malabar tamarind or kokum) - 1 piece
• Coconut oil - 3 tbsp
• Salt, to taste
• Curry leaves - 2 whole

Instructions

1. 1Soak the kudampuli or tamarind in 1/4 cup of warm water for a few minutes, squeeze with your fingers and strain to extract the tangy juice.
2. 2Peel and slice the shallots, peel and thinly slice the ginger, crush or thinly slice the garlic, and slit the green chilies lengthwise so they release heat without overpowering the sauce.
3. 3Heat 3 tbsp of coconut oil in a pan until it shimmers, then add the shallots, ginger, garlic, green chilies and 2 sprigs of curry leaves and sauté until the shallots are medium brown and fragrant.
4. 4Combine the turmeric powder, Kashmiri red chili powder, coriander powder and fenugreek powder with a little water to make a smooth paste, then add that paste to the pan so the spices cook without burning.
5. 5Pour the tamarind extract and 1/4 cup of water into the pan, stir to combine and bring the gravy to a gentle boil.
6. 6Add the sardine pieces and salt, then avoid stirring with a ladle so the fish does not break; instead, gently swirl the pan to mix the fish with the spices.
7. 7Cover and cook on medium flame for 10 minutes so the fish absorbs the flavors and the gravy thickens slightly.
8. 8Garnish with curry leaves and serve the curry hot with steamed rice.
9. 9Optional: finish with a squeeze of fresh lime for a bright lift before serving.