300 grams headless sardines, insides cleaned well
1 teaspoon(s) coriander powder
½ teaspoon(s) turmeric powder
1 tablespoon(s) red chilli powder
½ teaspoon(s) asafoetida powder
1 tablespoon(s) tamarind paste
½ cup(s) water
2 tablespoon(s) coconut oil
salt to taste
Wash the sardines well. Rub a litte salt and some turmeric powder on them. Keep aside for about 5 minutes.
Heat the oil in a heavy-bottomed pan till hot and put off the flame. Put in the dry spice powders and stir well. Return to a medium-low flame. Put in the tamarind paste, water and salt. Mix well. Add the sardines. Cover and cook on low for about 20 minutes or till the sardines are cooked and coated with the gravy.
Coconut oil imparts an exotic aroma to this recipe and is a must traditionally. However, any other cooking oil can be used too.
This curry is supposed to be spicy and tangy. However the amount of chilli powder and tamarind can be reduced or increased as desired.
Canned sardines could also be used instead of fresh ones.
Serve hot with: Appetizing Kokum in Coconut Milk (Sol Kadi) poured over plain boiled rice