- 1/2 kg Fresh Sardines
- lemon size tamarind
- Salt-to taste
- For the Tempering,
- 4 tbsp Coconut oil
- ½ tsp Mustard seeds
- ¼ tsp fenugreek seeds
- 4 pods of Garlic, halved & crushed
- 1” piece Ginger, thinly
- sliced & crushed
- 6 Sambar onions, thinly
- sliced
- 4 Green chillies, slit
- lenghtwise
- 1 tsp Coriander powder
- 2 ½ tbsp Red Chilly powder
- A sprig of Curry leaves
Method
- Clean and cut the fish into 2 pieces.
- Rinse and soak the pulli in water. Place it in a
- bowl of water & microwave for about a minute. Let
it rest
- Heat coconut oil in akadai, splutter the
- mustards and then add the fenugreek seeds. Ensure that
you do not over cook the
- fenugreek or else the curry will be really bitter. Take
extreme care.
- Fry the sambar onions, garlic and ginger pieces, green
chillies
- and the curry leaves till the onions turn light brown.
- Add the coriander and the chilly powder, blend them in
oil for
- just 3 to 5 seconds taking care not to burn them.
- At this point the oil should look watery and Bright Red
along
- with the tempered ingredients. add around 1 ½ to 2 cups
of water, immediately.
- Add the puli whole and let it boil.
- Add the fish pieces & Simmer the gravy for a few
minutes
- till the fish pieces turn soft and the oil separates.
- Garnish with a generous portion of fresh Curry Leaves
& a
- sprinkle of Coconut oil.
- The curry tastes better if prepared at least 4 to
6 hours before serving and the best
- ever is on the next day.
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