Indian fishermen's massive catch of tons of sardines.

Описание: Indian sardine curry, especially in Kerala (South India), is called Mathi Curry. The biggest difference from the Indonesian style is that they use less coconut milk, instead focusing on the tangy, sour flavor and strong aroma from fresh curry leaves and coconut oil.

Here's how to prepare it authentically in Kerala, the "land of coconut trees":

1. Typical Ingredients
Fresh sardines: 500g (Cleaned, whole or halved).
Malabar tamarind (Kudampuli): 2-3 pieces. This is the soul of the dish, providing a tangy and smoky flavor (if unavailable, you can substitute with regular tamarind, but the taste will be slightly different).

Pure coconut oil: 3 tablespoons (It must be coconut oil to achieve the authentic Indian flavor).
Herbs and spices: 1 teaspoon black mustard seeds, 1/4 teaspoon fenugreek seeds, 2 sprigs of fresh curry leaves.

Spicy mixture: 2 tablespoons chili powder (Indians eat very spicy food), 1 tablespoon turmeric powder, 1 tablespoon coriander powder.

2. Preparation steps

Step 1: Prepare the sour sauce
Soak the black tamarind (kudampuli) in a bowl of warm water for about 10-15 minutes to extract its sour flavor and characteristic brown color.

Step 2: Create the flavor base (The Tempering)
Heat coconut oil in an earthenware pot (if available).

Add the mustard seeds and wait until they crackle, then add the fenugreek seeds and fresh curry leaves and sauté until fragrant.

Add chopped shallots, ginger, and garlic and sauté until the shallots turn golden brown.

Step 3: Cooking the Curry Sauce
Reduce heat to low, add the spices (chili, turmeric, coriander) and stir quickly to prevent burning.

Pour the tamarind soaking water and the tamarind pieces into the pot. Add a little water to create a thick sauce mixture. Bring to a boil.

Step 4: Braising the Fish in an Earthen Pot
When the sauce has boiled and started to release a strong aroma, gently add the sardines.

Gently shake the earthen pot so that the sauce coats the fish (Indians also avoid stirring with a spoon to keep the fish intact).

Cover and cook over low heat for about 10-12 minutes. At this point, the fat from the sardines will render out, blending with the coconut oil and the sourness of the tamarind to form a glossy film on the surface.

3. Secrets to a Delicious Dish (Indian Secret)
Let it sit overnight: This sardine curry tastes best the next day. At that point, the sourness of the tamarind and the spiciness of the spices have permeated every fiber of the fish meat, softening even the small bones.

Consistency: The sauce shouldn't be too watery. It must be thick enough to coat the boiled cassava or rice evenly.

4. The proper way to eat
Coastal Indians wouldn't eat this dish with flatbread (Naan) but usually with:

Kappa (Boiled Cassava): Cassava is boiled until cooked, mashed, and mixed with a little grated coconut. The nutty flavor of the cassava blends wonderfully with the sour and spicy taste of the sardines.

Matta rice: A type of round, firm rice characteristic of the Kerala region.

The sensation when eating: First, a refreshing sourness rises to the nose, followed by the pungent spiciness of the chili, and finally, the rich, savory flavor of the sardine oil.
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