Recipe of Favorite Kerala Style Fried Sardines in Coconut Gravy

Hey everyone, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Kerala Style Fried Sardines in Coconut Gravy. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Kerala Style Fried Sardines in Coconut Gravy Recipe. Anchovies Coconut Curry -Dried Anchovy and Coconut Milk - Kerala Style Fish Curry in Coconut Gravy. How to make Chaala Meen Avial, Sardines in coconut gravy, kavala aviyal, Tirunelveli Style, South Indian.

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

Remove from fire; Add the remaining curry leaves and sprinkle some coconut oil on the top of curry.Chakka Vevichathu (Mashed Jackfruit with Coconut).Fish Curry with Raw Mango in Coconut Milk.Kozhuva Peera Vechathu (Anchovies simmered with Coconut).

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..

This dish can be prepared using other vegetables too like pearl eggplant, onions, snake gourd, yam.Serve chicken with fried curry leaves and peach chutney.Recipe by Asha Gomez, chef at Cardamom Hill in Atlanta. , Photos by Sarah Flotard, food styling by Malina Lopez.

This Kerala style chutney makes for a good accompaniment with the South Indian tiffin snacks like rava idli or rava dosa or medu vada or mysore bonda etc.Coconut is an indispensable hero of the Kerala cuisine.It's used in everything - from hot curries to An elegant fish curry cooked in coconut milk that makes the perfect partner for a plate of steamy Sardines are cooked with pulp-y tamarind, coconut and drumsticks and then tempered with onions.The Kerala Style Vegetable Stew is a quick and simple recipe that is a staple dish from Kerala, served with appams to make a complete meal.Adjust gravy to get the right consistency by adding a little water if you want to make it little thinner.