Simple Way to Prepare Super Quick Kerala Style Fried Sardines in Coconut Gravy

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive 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 really 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 cook it.

Ingredients of Kerala Style Fried Sardines in Coconut Gravy

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

Kerala Style Fried Sardines in Coconut Gravy step by step

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..