Mathi curry/ Sardine fish curry

This is a spicy sardine curry you can enjoy with nadan kappa/tapioca or rice. Easy to prepare and very tasty.

sardine curry


  • Sardines – 1/2 kg
  • Turmeric powder – 1/4 tspn + 1/4 tspn
  • Pepper powder 1 tspn
  • Salt as required
  • Lime juice – 1 tspn
  • Shallots – 1 cup
  • Ginger garlic paste – 2 tspn
  • Mustard seeds – 1 tspn
  • Fenugreek seeds – 1/2 tspn
  • Curry leaves – a spring
  • Tomato – 1
  • Tamarind – 1 Gooseberry sized soaked in water
  • Chilly powder – 2 tspn
  • Coconut oil – 2 tblspn


  • Marinate the fish pieces with turmeric powder, pepper powder lime juice and salt, keep aside for half an hour.
  • Shallow fry the fish pieces adding a little oil. If the sardines are fatty one, oil is not required, but be very careful when frying without oil.
  • In a clay pot or kadai, add oil. When the oil is hot, splutter mustard seeds followed by fenugreek seeds and curry leaves.
  • Now add ginger garlic paste. When the raw smell is gone(it will take about half a minute), add shallot pieces and saute.
  • When shallots start turning golden brown,simmer the flame and add turmeric powder and chilly powder. Saute until oil starts seperating.
  • Add Tomato pieces, salt and saute for 2 -3 minutes.
  • Next add tamarind extract and allow it to boil. Add 1 1/2 cup water and bring to a boil. When the gravy reaches your required consistency, add the fried sardine pieces and cook covered on a low flame for 10 minutes.

Thank you.



Recipe Courtesy : taste time

Leave a Reply