Kumbalanga – Mathi Curry / Sardine Curry With Ash Gourd


2 cups kumbalanga/ ash gourd, chopped
8-10 sardines, cleaned
3 green chillies, slit
1 small onion, chopped
1 tomato, chopped
small piece ginger, crushed
2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 garlic cloves
1 cup grated coconut
gooseberry sized tamarind
salt to taste
1/2 tsp fenugreek seeds
2 sprig curry leaves
1 tsp oil


  1. Peel and chop kumbalanga into small cubes. Soak tamarind in little water, extract its juice and keep it aside.
  2. Grind grated coconut with chilli powder, coriander powder, turmeric and garlic to a smooth paste adding little water and keep it aside.
  3. In a pan, add kumbalanga and cook it adding onion, tomato, green chillies, crushed ginger, 1/4 tsp turmeric powder, salt and enough water on medium flame until it turns soft and tender.
  4. Add tamarind extract and ground coconut paste and mix well. Adjust the water and salt and let it boil.
  5. Add cleaned sardines and curry leaves and cook till the gravy thickens and the fish pieces turns soft and cooked.Switch off the flame.
  6. Heat 1 tsp oil in a small pan and add fenugreek seeds and curry leaves. Pour this seasoning over the curry and mix well. Serve hot…

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