Mathi Mulaku-arachathu/Sardines in Red Curry.

A simple fish curry that's very much associated with the Christian houses of Kottayam,I would say.Sardines known as Mathi or Chala is well known as the ‘poor man’s fish’ as it is economical , nutritious and of course delicious in dishes.

A traditional recipe of Kerala prepared in Manchatti(Flat earthern pots) with a fresh catch of Sardines brought right to the doorstep of any home;this red hot curry is made perfectly using Kudampuli. ..Mulaku meaning chilly and arachathu referring to grinding.As it may sound, the curry doesn’t require any grinding part.I love having the red curry,the second day, licking away till the last drop, so spicy that the fumes would come out of my eyes and ears, tongue jutting out with watery nostrils..:).. my alltime favourite.

The basic gravy is somewhat similar to meen mulakuchar or meen mulakittathu.

Well, I am aware of the fact that most of you may not expect me coming up with a Non-veg recipe…and Sorry, my dear vegan friends..

Ingredients:

1/2 kg Fresh Sardines
3-4 pieces Kudam puli(see picture)
Salt-to taste

To Temper,

3 tbsp Coconut oil( a little too much,but you need it :)
½ tsp each of Mustard and fenugreek seeds
4 pods of Garlic, cut into juliennes
1” piece Ginger, cut into juliennes
3 Shallots/Ulli, cut into juliennes
2 Green chillies,slit lenghtwise
A tsp Dhania powder
2 tbsp Red Chilly powder
A sprig of Curry leaves

Method:

1. Clean and cut the fish into 2 pieces each. Discard the head part of each.

2. Rinse and soak the kudampuli in half a cup of warm water.Too big ones are to be slit into smaller pieces.

3. Heat coconut oil in a kadai, splutter the mustards and brown the fenugreek seeds.Sauté the shallots, garlic and ginger pieces, green chillies and the curry leaves till the aroma fills the air.Add the dhania and the chilly powder, blend them in oil for just 3 to 5 seconds taking care not to char.At this point the oil should look watery and Bright Red along with the tempered ingredients. add 2 cups of water, immediately.

4. Add the puli as such(no need to extract the pulp) and let it boil.

5. Transfer contents to a flat manchatti/earthern pot and add the fish pieces.Simmer the gravy for a few minutes till the fish pieces turn soft and the oil separates.

6. The curry tastes better if prepared at least 4 hours before serving and the best, the second day. Goes well with hot rose matta rice or kappa puzhukku.

Recipe courtesy-Mary, our sweet maid in Ktm who is serving us for a very long time.

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