Step-by-Step Instructions

1. 1.Prepare the Sardines

   Clean and score 10-12 sardines by making small incisions on their sides. Set aside.

2. 2.Soak Kokum

   Place 4-5 pieces of dried Kokum in a small bowl and add 1/2 cup of water. Let it soak to soften.

3. 3.Peel Shallots

   Peel 20-25 shallots.

4. 4.Prepare Tomatoes

   Peel the skin off 2 medium tomatoes.

5. 5.Peel Garlic

   Peel 8-10 cloves of garlic.

6. 6.Peel Ginger

   Peel a 2-inch piece of ginger.

7. 7.Wash Ingredients

   Wash the peeled shallots, tomatoes, garlic, ginger, and 2-3 green chilies thoroughly.

8. 8.Chop Tomatoes

   Roughly chop the peeled tomatoes into small, bite-sized pieces.

9. 9.Crush Ginger and Garlic

   Using a traditional grinding stone, crush the peeled ginger and garlic until a coarse paste is formed.

10. 10.Chop Shallots

    Finely chop the peeled shallots.

11. 11.Slit Green Chilies

    Slit the green chilies lengthwise.

12. 12.Prepare Curry Leaves

    Add a sprig of fresh curry leaves to the chopped shallots and chilies.

13. 13.Heat Pot and Oil

    Place an earthen pot on a wood-fired stove. Add 2 tablespoons of coconut oil and allow it to heat up.

14. 14.Sauté Ginger and Garlic

    Add the crushed ginger and garlic to the hot oil. Sauté for 1-2 minutes until fragrant and lightly golden.

15. 15.Add Green Chilies and Curry Leaves

    Add the slit green chilies and a sprig of curry leaves. Sauté for about 30 seconds.

16. 16.Sauté Shallots

    Add the chopped shallots to the pot. Sauté for 5-7 minutes, stirring occasionally, until they turn translucent and light golden brown.

17. 17.Add Spices

    Add 2 tablespoons of red chili powder and 1 teaspoon of turmeric powder. Sauté for 1-2 minutes, stirring constantly, until the raw smell of the spices disappears.

18. 18.Add Tomatoes

    Add the chopped tomatoes to the spice mixture. Mix well and cook for 3-4 minutes until the tomatoes soften and blend into the curry base.

19. 19.Season with Salt

    Add salt to taste and mix thoroughly into the curry base.

20. 20.Add Kokum Water

    Pour in the soaked Kokum along with the water. Stir and bring the curry base to a gentle boil.

21. 21.Add Sardines

    Gently place the cleaned and scored sardines into the boiling curry base, ensuring they are submerged.

22. 22.Gently Stir Fish

    Carefully and gently stir the fish into the curry, making sure each piece is coated with the gravy.

23. 23.Cook the Curry

    Cover the pot with a lid and let the fish cook for 10-12 minutes on medium heat until the fish is tender and cooked through.

24. 24.Final Touches

    Remove the lid, check if the fish is cooked. Add a few more fresh curry leaves and drizzle a small amount of coconut oil over the curry for enhanced flavor.

25. 25.Mix Gently

    Gently shake the pot or swirl it around to incorporate the curry leaves and oil without breaking the delicate fish.

26. 26.Serve

    The traditional Kerala-style sardine curry is now ready. Serve hot with steamed rice or tapioca.