KHARA BHOOTAI KAJIPU / SARDINE CURRY MANGALORE STYLE – Recipe by Reshma Fareed, Sharjah, UAE
· 8-10 Big sardines
Masala for Grinding
· 20 kashmiri chillies
· ½ cup grated fresh coconut
· 1 ½ tbsp coriander seeds
· 1 tsp haldi/turmeric powder·
½ tsp dry roasted methi/fenugreek
· 1 tsp dry roasted cumin/jeera
· ½ tsp dry roasted mustard seeds
· Half an onion (medium size)
· 2 cloves of garlic
· 1 small lime size tamarind (more if need)
· Water for grinding
To be added for the gravy
· 1 medium size onion chopped
· 4 green chillies slit
· ¼ inch ginger chopped
· Few curry leaves
· Salt to taste
Scale the fish; wash well with salt and drain. Grind fine all the above ingredients, in the order coconut,dry chillies, haldi, coriander seed with a little water, when fine add the tamarind, dry roasted spices,onion,garlic and further grind till fine.
In a cooking pan add the chopped onions, slit green chillis, chopped ginger, curry leaves and the ground masala which has be diluted with water/gravy consistence, add salt to taste and boil it for about 5 minutes on high. When boiling add the cleaned fish and cook the fish for another 5-8 minutes. Check the salt and sourness. Add more if needed.
Fish curry goes well with motha chawal.
Please Note: Local Mangalore long and short chillie can be added, more of the long and less of the shorter. Best ground in the grinding stone. My Amma used to tell me, the ingredients should be added in stages for the flavour to come out. First the coconut, dry chillies, coriander seeds and haldi. When it is ¾ ground then you add the dry spices, then the tamarind, onion and garlic. Even a tiny piece of ginger can be added at the end just before the masala is removed from the grinding stone. After the curry is done a teaspoon of coconut oil can be drizzled for aroma. I keep the gravy a little thick in consistence. This gravy taste good with big fatty sardines (passai bhootai)