Chaala(Sardine Fish) Kudampuliyittu Vattichath
Thick gravy with cocunut milk & kodampuli
Ingredients
- Sardine cleaned and cut as for frying, Chaala meen
- 1/2 of Cocunut milk thick milk
- 12 nos Shallots chopped, Kunjulli
- 4 nos Green Chillies
- Ginger chopped
- 8 nos Methi seeds Uluva
- 2 1/2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Fennel seed powder Perumjeerakam
- 3 nos Cocum soak it in salt water for 5 minutes, kodampuli
- 1 tsp Cocunut oil
- Curry leaves As reqd
- salt As reqd
Instructions
- Take a vessel and pour oil. Heat and add methi seeds.
- When it becomes brown in color, add chopped onion, chopped ginger & green chillies.
- Stir it and when it becomes brown in color, reduce the flame and add coconut milk, chilly powder, turmeric powder, fennel seed powder & salt. Stir it clearly and place the flame on high.
- When the curry becomes hot, add the fishes & kodampuli. Close the vessel and cook for 20 minutes in medium flame till the gravy becomes thick.
- Tips:- 1)Do not use spoon in the curry after adding the fish while boiling.
- For more taste keep the curry at least for 2 hours and serve.
Tried this recipe?Let us know how it was!