Kerala Style Sardine Fish Roast- Claypot Cooking

 

Sardine fish roast cooked in a clay pan…

Seafood is a staple food for most non-vegetarian Keralites. Most people have fish on a daily basis & fresh catch of the day is available in fish markets or fishmongers will home deliver the fish. In Kerala, there are many kinds of fish curries & fish dishes. In fact, every district in Kerala has its own special way of making fish curry.

This is a rather dry dish with sardines or chala. Easy recipe & can be enjoyed with rice or chapati.

 

 

Kerala Style Sardine Fish Roast- Claypot Cooking
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Whole Sardines- 5
For making spice mix
  • Whole peppercorns- 1 tsp
  • Dried red chilies- 3
  • Fennel seeds- 1 tsp
  • Fenugreek seeds- ½ tsp
For cooking
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Curry leaves- 10 leaves
  • Ginger, grated- ½ tbsp
  • Garlic, grated- ½ tbsp
  • Onions or shallots sliced- 1 onion or 3 large shallots
  • Salt- 1½ tsp
  • Tomatoes, chopped- 2
  • Coriander powder- ½ tbsp
  • Tamarind extract- ½ cup
Instructions
  1. Use whole sardines or any kind of fish- cut into pieces.
  2. Clean the sardines well, put a few lines on the fish.
  3. In a blender jar, add the spices & coarsely grind them.
  4. Soak 2 inch slice fresh tamarind in ½ cup warm water for 5 minutes, squeeze the tamarind in water to extract the juice. Strain the extract & discard the skin.
  5. Place a claypan or a saucepan over medium heat.
  6. Add oil, let turn hot.
  7. Add mustard seeds, let splutter.
  8. Add curry leaves, ginger-garlic, saute for 2 minutes.
  9. Add onions, season with salt.
  10. Cook till onions turn light golden in color.
  11. Add tomatoes, cook covered till tomatoes are mashed up.
  12. Add the ground spice mix, combine well.
  13. Add coriander powder, combine well.
  14. Add the fish, gently combine well.
  15. Cook for 3 minutes.
  16. Add the tamarind extract, gently combine everything.
  17. Cook covered till the fish has cooked through.
  18. Cook over high heat, let the gravy thicken & the fish turns slightly brown. This is a dry roast.
  19. Tastes better when the fish turns brown, will have a fried taste.
  20. Garnish with curry leaves.
  21. Enjoy with rice or with chapati.