Kozhikode Fish Curry in Vadakara Style is a traditional styled fish curry found in Vadakara region in north Kerala. The dish is simple, tasty and goes extremely well with white rice. Also termed 'Malabar Matthi Curry', this is a spicy delicacy that goes well with kappa and rice. The dish is very simple and easy to prepare with readily available ingredients. Sardines are very nutritious and healthy rich in vital nutrients required for your body. You can explore a well detailed Kozhikode Fish Curry in Vadakara Style here.
Marinate the fish pieces with chilly powder, turmeric powder, ginger & garlic paste and salt. Keep it aside for 10-15 minutes.
While fish is getting marinated, take a meen chatti(flat earthen pot) or if not available use a normal non-stick vessel and heat up 1 tsp of oil(coconut oil preferred but any oil will do). Use slow to medium flame throughout the cooking. Add chopped tomatoes & chillies. Fry it in slow flame for 10 minutes(make sure it is not burned and keep stirring). Then add the tamarind paste or green mango. Add marinated fish in the mix. Add hot water(enough to cover the fish) and cover the meen chatti. Let it cook for another 15-20 minutes. Only use medium flame.
While fish is being cooked, take another cheena chatti (or just a frying pan) and heat up 2 tsp of oil(any oil will do but coconut oil preferred) and add small onions, mustard seeds(kaduku), fenugreek(uluva) seeds and curry leaves. Use medium flame and fry till onion turns golden brown.
By now fish would have cooked (after 20 minutes of cooking in meen chatti) and the gravy would have thickened nicely. Make sure fish pieces are not broken. Reduce the flame to minimum and add thick coconutmilk. Stir it nicely. A golden yellow color will come. Let it boil for 1, 2 minutes in slow flame.