Ingredients:
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
Preparation:
- Peel and chop kumbalanga into small cubes. Soak tamarind in little water, extract its juice and keep it aside.
- Grind grated coconut with chilli powder, coriander powder, turmeric and garlic to a smooth paste adding little water and keep it aside.
- 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.
- Add tamarind extract and ground coconut paste and mix well. Adjust the water and salt and let it boil.
- Add cleaned sardines and curry leaves and cook till the gravy thickens and the fish pieces turns soft and cooked.Switch off the flame.
- 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…
