Fried Sardine — Mathi Varuthathu

Fried Sardine — Mathi Varuthathu

Ingredients

5 sardines, scaled and gutted

2 teaspoon kashmiri chili powder

½ teaspoon turmeric powder

2 teaspoon peppercorns

2 teaspoon vinegar

1 teaspoon oil, plus extra for shallow frying

1 teaspoon ginger-garlic paste

2 sprig curry leaves

salt, to taste

Directions

Working with one sardine at a time, cut off heads and tails, and rinse them in fresh lemon juice and water. Make horizontal gashes on both sides; set aside.

Crush peppercorns to a fine powder in a coffee grinder or blender. Then add chili powder, turmeric, ginger-garlic paste, vinegar, 1 teaspoon oil and a bit of water. Blend to make a thick paste. Season.

Marinate fish in this mixture, massaging some of the marinade into the cavity of each fish. Let sit, at room temperature, for 30 minutes to allow the flavors to set in.

In a large non-stick frying pan, heat oil over medium-low heat. Add the whole sprig of curry leaves and then place the fish. Shallow fry for about 2 minutes each side or until cooked and browned. Adjust the cooking time to how you prefer them. If, like me, you like the idea of enjoying crispy sardines, fry a bit more. Take care not to overcook as the fish dries out quickly losing its delicate flavor. Remove with a slotted spoon and drain on paper towels.