This is yet another traditional Kerala delicacy, usually prepared using small backwater fishes (anchovy etc ). Traditionally these dishes are made in a clay pot (mannchatti) , to bring out the special taste which is inherent with anything cooked in clay pot and ideally in traditional choolah.
In this recipe, I am using sardines since it is not easy to get real fresh backwater fish where I am living. Also, the ingredients are mixed with hand to get the optimum gelling of all flavors.
- Fish (Small Sardines)- 1/2kg
- Coconut (grated)- 1cup
- Ginger- 1” piece
- Green Chilies- 3nos
- Shallots- 6nos
- Curry Leaves- few
- Salt- as per taste
- Mustard seeds- 1tsp
- Turmeric powder- 1tsp
- Kokum (Kudampuli)- 2nos(you can also use tamarind)
- Mix grated coconut, green chilies, shallots, ginger, curry leaves and salt with hand.
- Add kudampuli and fish to the above mixture.
- Add a little water, just enough for the fish to get cooked.
- Heat oil in a pan and splutter mustard seeds and add the above fish mixture into it and just mix it lightly.
- Cover the pan. After 5-10 minutes, remove from flame.
- There should not be any water left, by the time the fish is finally cooked and ready.