Recipe of Favorite Kerala Style Fried Sardines in Coconut Gravy

Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Kerala Style Fried Sardines in Coconut Gravy. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Kerala Style Fried Sardines in Coconut Gravy Recipe.

You can have Kerala Style Fried Sardines in Coconut Gravy using 16 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kerala Style Fried Sardines in Coconut Gravy

1. It’s 6 big ones of Sardines.
2. Prepare 1 of Onion, thinly sliced.
3. Take 1 of Tomato thinly sliced into rounds.
4. Make ready 1" of Ginger piece, coarsely crushed.
5. Prepare 3 pods of Garlic , coarsely crushed.
6. It’s 2 of Green chilies , slit lengthwise.
7. You need 1 tsp of Turmeric powder.
8. Prepare 2 tsp of Red chilli powder.
9. It’s 1 tsp of Pepper powder.
10. Make ready 2 tsp of Coriander powder.
11. Make ready 2 cups of Coconut milk.
12. It’s 1/4 tsp of Mustard seeds.
13. You need 1 sprig of Curry leaves.
14. Take 1 tsp of Vinegar.
15. It’s To taste of Salt.
16. You need As needed of Oil.

Kerala Style Fried Sardines in Coconut Gravy instructions

1. Clean & wash the sardines. Make random slits of the fish. In a small bowl, make a smooth paste of the red chilli powder, half of the turmeric powder, pepper powder, vinegar, and salt. Marinate the fish with the prepared paste and leave it aside for 30 mins. Heat oil in a large pan. Fry the fish until dark brown on both sides. Drain them onto a plate and keep it aside..
2. In the same pan, add oil. Splutter mustard seeds and curry leaves. Add the sliced onions, green chilies, ginger, and garlic. Saute until the onions are translucent and soft. Add the remaining spice powder and fry until the raw smell goes away for 2-3 mins. Add the coconut milk and simmer for 2-3 mins. Add the fish fish and the tomato slices..
3. Drizzle some vinegar and add salt to taste. Garnish with curry leaves. Switch off the flame before the gravy starts to boil. Serve hot with appam or steamed rice..