Fenugreek Spiced Sardine Fish Curry Recipe
A high protein Indian recipe with sardine fish - cleaned and chopped, gingelly oil - or sunflower oil to cook, methi seeds (fenugreek seeds). Ready in 35 min, serves 3.
Curated byAarav Mehta🇮🇳
Instructions
17 steps- 1
To begin making Fenugreek Spiced Sardine Fish Curry Recipe, prepare all the ingredients first, clean the fish and chop it to desired size
sardine fish - cleaned and chopped(500 grams)curry leaves - a few sprigs - 2
Now heat a tawa with some gingelly oil
gingelly oil - or sunflower oil to cook - 3
Once it is heated, add the jeera, whole black peppercorns, dry red chillies, coriander seeds on medium heat and roast them till a nice aroma emerges
methi seeds (fenugreek seeds)(1/4 teaspoon)whole black peppercorns(1/2 teaspoon)dry red chillies(6)red chilli powder - (adjust to taste)(1/2 tablespoon)tablespoons coriander (dhania) seeds(4)cumin seeds (jeera)(1/2 teaspoon) - 4
Add the coarsely chopped onions, and garlic and saute a bit till the onions are translucent
sardine fish - cleaned and chopped(500 grams)-/2 onion - finely chopped(1)-/2 onion - coarsely chopped(1)tomatoes - finely chopped(2)cloves garlic - minced(10) - 5
Once done, add the fresh grated coconut and stir for a minute or so, till toasted
fresh coconut - grated(3/4 cup) - 6
Switch off heat once done, and allow to cool on a plate, pot which we will need this to grind
- 7
Meanwhile in the same kadai/pot, heat a bit of gingelly oil, add cumin seeds and allow to sizzle
gingelly oil - or sunflower oil to cookmethi seeds (fenugreek seeds)(1/4 teaspoon)tablespoons coriander (dhania) seeds(4)cumin seeds (jeera)(1/2 teaspoon) - 8
After a few seconds of adding cumin seeds, add the curry leaves, stir a bit so that the curry leaves splutter
methi seeds (fenugreek seeds)(1/4 teaspoon)curry leaves - a few sprigstablespoons coriander (dhania) seeds(4)cumin seeds (jeera)(1/2 teaspoon) - 9
Immediately add the finely chopped onions and fenugreek seeds, saute and cook till the onions are translucent
sardine fish - cleaned and chopped(500 grams)gingelly oil - or sunflower oil to cookmethi seeds (fenugreek seeds)(1/4 teaspoon)-/2 onion - finely chopped(1)-/2 onion - coarsely chopped(1)tomatoes - finely chopped(2)tablespoons coriander (dhania) seeds(4)cumin seeds (jeera)(1/2 teaspoon) - 10
To the kadai, add chopped tomatoes, and continue cooking on medium heat till the tomatoes turn mushy
sardine fish - cleaned and chopped(500 grams)gingelly oil - or sunflower oil to cook-/2 onion - finely chopped(1)-/2 onion - coarsely chopped(1)tomatoes - finely chopped(2) - 11
Turn off till the ground paste is ready
tablespoons tamarind paste(1) - 12
By this time, the oil roasted ingredients would be cooled
- 13
Take those in a mixer grinder and grind them into a smooth paste by adding enough water
tablespoons tamarind paste(1) - 14
Add this paste to the mushy tomatoes in the kadai on medium heat and cook further for about 5 minutes or the gravy kind of comes together from sides
gingelly oil - or sunflower oil to cooktomatoes - finely chopped(2)tablespoons tamarind paste(1) - 15
Add the tamarind paste and required water for the gravy
tablespoons tamarind paste(1) - 16
After a minutes, add in the sardine fish pieces, required salt and cook covered for about 8-10 minutes on medium heat or till the fish is cooked well
sardine fish - cleaned and chopped(500 grams)gingelly oil - or sunflower oil to cooksalt - to taste - 17
Serve Fenugreek Spiced Sardine Fish Curry Recipe with Chicken Cutlet Recipe and Steamed Rice Recipe or Ghee Rice Recipe | Neychoru for a complete meal
sardine fish - cleaned and chopped(500 grams)curry leaves - a few sprigs
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Fenugreek Spiced Sardine Fish Curry Recipe
A high protein Indian recipe with sardine fish - cleaned and chopped, gingelly oil - or sunflower oil to cook, methi seeds (fenugreek seeds). Ready in 35 min, serves 3.
Curated byAarav Mehta🇮🇳
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Directions
17 steps- 1
To begin making Fenugreek Spiced Sardine Fish Curry Recipe, prepare all the ingredients first, clean the fish and chop it to desired size
sardine fish - cleaned and chopped(500 grams)curry leaves - a few sprigs - 2
Now heat a tawa with some gingelly oil
gingelly oil - or sunflower oil to cook - 3
Once it is heated, add the jeera, whole black peppercorns, dry red chillies, coriander seeds on medium heat and roast them till a nice aroma emerges
methi seeds (fenugreek seeds)(1/4 teaspoon)whole black peppercorns(1/2 teaspoon)dry red chillies(6)red chilli powder - (adjust to taste)(1/2 tablespoon)tablespoons coriander (dhania) seeds(4)cumin seeds (jeera)(1/2 teaspoon) - 4
Add the coarsely chopped onions, and garlic and saute a bit till the onions are translucent
sardine fish - cleaned and chopped(500 grams)-/2 onion - finely chopped(1)-/2 onion - coarsely chopped(1)tomatoes - finely chopped(2)cloves garlic - minced(10) - 5
Once done, add the fresh grated coconut and stir for a minute or so, till toasted
fresh coconut - grated(3/4 cup) - 6
Switch off heat once done, and allow to cool on a plate, pot which we will need this to grind
- 7
Meanwhile in the same kadai/pot, heat a bit of gingelly oil, add cumin seeds and allow to sizzle
gingelly oil - or sunflower oil to cookmethi seeds (fenugreek seeds)(1/4 teaspoon)tablespoons coriander (dhania) seeds(4)cumin seeds (jeera)(1/2 teaspoon) - 8
After a few seconds of adding cumin seeds, add the curry leaves, stir a bit so that the curry leaves splutter
methi seeds (fenugreek seeds)(1/4 teaspoon)curry leaves - a few sprigstablespoons coriander (dhania) seeds(4)cumin seeds (jeera)(1/2 teaspoon) - 9
Immediately add the finely chopped onions and fenugreek seeds, saute and cook till the onions are translucent
sardine fish - cleaned and chopped(500 grams)gingelly oil - or sunflower oil to cookmethi seeds (fenugreek seeds)(1/4 teaspoon)-/2 onion - finely chopped(1)-/2 onion - coarsely chopped(1)tomatoes - finely chopped(2)tablespoons coriander (dhania) seeds(4)cumin seeds (jeera)(1/2 teaspoon) - 10
To the kadai, add chopped tomatoes, and continue cooking on medium heat till the tomatoes turn mushy
sardine fish - cleaned and chopped(500 grams)gingelly oil - or sunflower oil to cook-/2 onion - finely chopped(1)-/2 onion - coarsely chopped(1)tomatoes - finely chopped(2) - 11
Turn off till the ground paste is ready
tablespoons tamarind paste(1) - 12
By this time, the oil roasted ingredients would be cooled
- 13
Take those in a mixer grinder and grind them into a smooth paste by adding enough water
tablespoons tamarind paste(1) - 14
Add this paste to the mushy tomatoes in the kadai on medium heat and cook further for about 5 minutes or the gravy kind of comes together from sides
gingelly oil - or sunflower oil to cooktomatoes - finely chopped(2)tablespoons tamarind paste(1) - 15
Add the tamarind paste and required water for the gravy
tablespoons tamarind paste(1) - 16
After a minutes, add in the sardine fish pieces, required salt and cook covered for about 8-10 minutes on medium heat or till the fish is cooked well
sardine fish - cleaned and chopped(500 grams)gingelly oil - or sunflower oil to cooksalt - to taste - 17
Serve Fenugreek Spiced Sardine Fish Curry Recipe with Chicken Cutlet Recipe and Steamed Rice Recipe or Ghee Rice Recipe | Neychoru for a complete meal
sardine fish - cleaned and chopped(500 grams)curry leaves - a few sprigs
Rate this recipe
