Coconut milk, spices and herbs, alongside with seafood and fish - says it all about Kerala dishes. Between the various catch from Kerala waters, fresh fish of course is showcased in many of their dishes. In my house, fish is also the common one especially sardines which I cook every now and then. Again said, nothing can come close to the fresh catch but I suppose can sardines will do as well. As I have previously compared home made and store bought curry powder in "Indian Fish Curry With Brinjals", I am not going to go over that again. For this Kerala style curry - indeed, coconut milk, home made curry paste and spices.
1 can of sardines - drain off the sauce
6-8 green small brinjals - cut into two
1 medium size tomato - sliced
1 red onion - sliced thinly
1/4 cup thick coconut milk
1 tbsp thick tamarind juice
1/4 cup oil
Salt to taste
3 red chillies
1 tbsp fish curry powder
(Note: adjust amount as per taste)
1 inch ginger
1 tbsp roasted coriander seeds
1/2 tbsp roasted cumin seeds
4-5 sprigs of curry leaves
Sauté onion in heated oil.
Add curry paste.
Fry and stir over low heat till oil splits.
Add brinjals and tomato.
Stir, pour tamarind juice and water (as needed).
Season with salt; continue to simmer till brinjals are almost tender.
Gently add sardines.
Cook for another 3-4 mins.
Lastly pour in coconut milk.
Stir and just after 2-3 mins, remove from heat.
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