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Manga Chertha Mathi Kari - Sardine Curry with Unripe Mango

Ingredients of Manga Chertha Mathi Kari

Serves: 6

This curry does not use either tamarind or cambodge. The sour taste is provided by the mango.

25 sardines

1 large unripe, sour mango, peeled and sliced

1 medium-sized onion, sliced

12 green chillies, slit

3-cm piece ginger, sliced

15 curry leaves

1 tsp salt

¾ tsp oil

Ground to a fine paste:

8 cloves garlic, chopped

3 dry red chillies, torn into pieces

1 tsp turmeric powder

2 tsp coriander powder

1 tsp red chilli powder

4 tsp water

Ground to a fine paste:

½ medium-sized, fresh coconut, grated

¾ cup water

Tempering:

¾ tbsp oil

1 tsp mustard seeds

1 dry red chilli, torn into pieces

6 shallots, chopped

5 curry leaves

½ tsp fenugreek powder (methi)

Method of Preparation of Manga Chertha Mathi Kari

  • Clean sardines, remove heads, cut into 5-cm pieces, wash and drain well.
  • Combine sardines, mango, onion, green chillies, ginger, curry leaves, salt, oil and spice paste in a pan.
  • Stir in 1 cup water and place pan over high heat. Bring to boil, lower heat and cook for about 10 minutes.
  • Mix in coconut paste and continue to cook over low heat till gravy thickens.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add red chilli, shallots, and curry leaves. Fry till fragrant and remove from heat. Sprinkle in fenugreek powder and pour contents of pan into curry.
  • Mix gently and serve.

 
Traditional Recipes of Kerala
  
 
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