Sardine Fish Curry Recipe – Authentic Kerala Kodampuli Mathi Meen

Last Updated on 2 months by Neha Deshmukh

Sardine Fish Curry Recipe – Authentic Kerala Kodampuli Mathi Meen

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Kerala Sardine Fish Curry, or Kodampuli Mathi Meen as we call it back home. This isn’t just a recipe; it’s a taste of my childhood, of family gatherings, and the beautiful coastal flavors of Kerala. I first learned to make this from my grandmother, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it.

Why You’ll Love This Recipe

This sardine fish curry is a delightful blend of tangy, spicy, and savory flavors. The kodampuli (Malabar tamarind) gives it a unique sourness that perfectly complements the richness of the coconut milk and the delicate flavor of the sardines. It’s a comforting, flavorful dish that’s surprisingly easy to make once you get the hang of it. Plus, it’s a fantastic way to enjoy the health benefits of oily fish!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 3 tablespoons coconut oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 2 sprigs curry leaves
• ½ inch piece ginger
• 6 cloves garlic
• 10 Indian small onions (shallots)
• 2 green chillies, slit
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 2 teaspoons coriander powder
• 3 pieces kodampuli (malabar tamarind)
• 1 cup coconut milk (lite milk)
• 250 grams Sardine / Mathi Meen

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Coconut Oil: There are different types of coconut oil – refined and unrefined. I prefer unrefined for this recipe as it has a lovely coconut aroma that adds to the overall flavor. Plus, it’s packed with healthy fats!

Kodampuli (Malabar Tamarind): This is the star of the show! It’s what gives this curry its signature tangy flavor. It can be a little tricky to find outside of India, but I’ll share some sourcing tips in the FAQs.

Sardines (Mathi Meen): Freshness is key here. Look for sardines with bright, clear eyes and firm flesh. If using frozen, make sure they are fully thawed before cooking.

Regional Variations in Spice Levels: Kerala cuisine is known for its spice! Feel free to adjust the amount of red chilli powder to your liking. Some families add a pinch of black pepper too.

Shallots vs. Onions: Shallots have a milder, sweeter flavor than regular onions. They really shine in this curry, but if you can’t find them, you can substitute with a small red onion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in an earthen pot (if you have one – more on that later!). Once hot, add the mustard seeds. Let them crackle and pop – that’s how you know they’re ready.
2. Add the fenugreek seeds and curry leaves. Sauté for a few seconds until fragrant.
3. Now, crush the ginger and garlic in a mortar and pestle (or use a garlic press). Add them to the pot along with the chopped shallots and slit green chillies. Add the salt too. Sauté until the onions soften and start to turn a beautiful golden brown.
4. In a small bowl, mix the turmeric powder, red chilli powder, and coriander powder with about ¼ cup of water to form a thick paste. Add this paste to the pot and sauté for 3-4 minutes, until the oil starts to separate from the spices. This is a crucial step – it helps to develop the flavors.
5. Pour in ½ cup of water and stir well, scraping up any bits stuck to the bottom of the pot.
6. Soak the kodampuli in a cup of water for about 5 minutes to soften them. Then, add both the kodampuli and the soaking water to the pot. Cover and simmer for 5 minutes.
7. Pour in the coconut milk and stir gently. Now, carefully place the sardines into the curry.
8. Cover the pot and simmer for about 6 minutes, or until the fish is cooked through. You’ll know it’s ready when the fish flakes easily with a fork. Remove from the heat and let the curry rest for at least 30 minutes (or even a couple of hours!) to allow the flavors to meld. Trust me, this resting period makes a huge difference.

Expert Tips

• Don’t overcrowd the pot with fish. Cook in batches if necessary.
• Be gentle when stirring the curry after adding the fish, as sardines are delicate.
• Taste and adjust the seasoning as needed.

Variations

Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chilli powder. For extra heat, add a pinch of cayenne pepper.

Vegan Adaptation (Using Plant-Based Alternatives): You can easily make this vegan by substituting the sardines with firm tofu or jackfruit. Use a plant-based milk instead of coconut milk.

Gluten-Free Considerations: This recipe is naturally gluten-free!

Festival Adaptations (Onam/Vishnu): This curry is often made during Onam and Vishnu festivals in Kerala. It’s a staple part of the sadya (festive meal).

Serving Suggestions

This Sardine Fish Curry is best served hot with a generous portion of steamed rice. A side of thoran (stir-fried vegetables) and papadum (crispy lentil wafers) completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually develop even more overnight!

FAQs

What is Kodampuli and where can I find it? Kodampuli is dried Malabar tamarind, a fruit native to the Western Ghats of India. You can find it at Indian grocery stores, online retailers specializing in Indian ingredients, or sometimes in the international aisle of larger supermarkets.

Can I use a different type of fish in this recipe? Absolutely! While sardines are traditional, you can also use mackerel, kingfish, or even pomfret.

How can I adjust the sourness of the curry? If you find the curry too sour, add a teaspoon of jaggery (palm sugar) or a pinch of sugar.

What is the best way to clean and prepare sardines? Gut and scale the sardines, then rinse them thoroughly under cold water. Pat them dry with paper towels before adding them to the curry.

Can this curry be made ahead of time? Yes! In fact, it tastes even better the next day. Make the curry base (up to the point of adding the fish) and store it in the refrigerator. Add the fish and simmer just before serving.

What is the significance of cooking in an earthen pot? Traditionally, this curry is cooked in an earthen pot because it imparts a unique earthy flavor and helps to retain heat. However, a regular pot or Dutch oven works just fine too!

Enjoy this little piece of Kerala sunshine! I hope you love it as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!