Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional South Indian Cuisine, with Sardine Clay Pot Fish Curry, today’s special recipe.
Chinese, Continental, Japanese, Italian and many more cuisines are there, but we never find a heart felting flavour and relishing taste as like our traditional South Indian Cuisine. Wow, it’s an amazing experience giving a try to our fabulous Sardine Clay Pot Fish Curry, the grandma’s authentic and traditional cuisine (South Indian Cuisine). It’s that simple preparing the Sardine Clay Pot Fish Curry, which our older generation enjoyed the deliciousness, where our grandmas are the chef, and their kitchen is their dominion. Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional South Indian Cuisine, with Sardine Clay Pot Fish Curry, today’s special recipe.
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The entire world is now under the cover of technology and innovations. But our traditional grandma’s Mud Pot Fish Curry is a boon to our older generation, which was yummy and healthy. But his food is rare among the rarest to our generation. But don’t worry at all, because our Hotspot Kitchen brings you the grandma’s Mud Pot Fish Curry (Sardine), today with our traditional touch.
Clean the sardine, nice and well, removing the gill, scale, guts, and fin. Add turmeric powder, crystal salt and gingelly oil to the cleaned fish and mix it well; let it marinate for ½ hour.
Fry the chopped onion and tomato and grind them to a fine paste.
Heat the gingelly oil in the mud pot; add fenugreek; when it pops up, add garlic, fennel seeds, chopped onion; let it cook. Add green chillies and curry leaves.
Put the stove on sim; add red chilli powder to the mixture; let it cook. When the red chilli powder mixes well with the mixture, add the finely grinded paste, tamarind solution and water as needed.
Add salt for taste and let the mixture boil for 6 – 7 minutes.
When the mixture attains boiling stage, add the marinated sardine fish, sliced raw mangoes; let the curry boil for 7 – 10 minutes. Don’t over cook the curry, since it will break down the sardine fish.
When the curry attains oil topping stage, the spicy South Indian Mud Pot Fish Curry is ready to be served. The traditional touch is here.
Ingredients
Directions
Clean the sardine, nice and well, removing the gill, scale, guts, and fin. Add turmeric powder, crystal salt and gingelly oil to the cleaned fish and mix it well; let it marinate for ½ hour.
Fry the chopped onion and tomato and grind them to a fine paste.
Heat the gingelly oil in the mud pot; add fenugreek; when it pops up, add garlic, fennel seeds, chopped onion; let it cook. Add green chillies and curry leaves.
Put the stove on sim; add red chilli powder to the mixture; let it cook. When the red chilli powder mixes well with the mixture, add the finely grinded paste, tamarind solution and water as needed.
Add salt for taste and let the mixture boil for 6 – 7 minutes.
When the mixture attains boiling stage, add the marinated sardine fish, sliced raw mangoes; let the curry boil for 7 – 10 minutes. Don’t over cook the curry, since it will break down the sardine fish.
When the curry attains oil topping stage, the spicy South Indian Mud Pot Fish Curry is ready to be served. The traditional touch is here.