This Mangalorean Sardine Curry is made with sardine cooked in tangy and spicy coconut-based curry. This coastal Indian fish curry is from Mangalorean cuisine and is ready within 30 minutes for a quick lunch/dinner. Serve this buthai fish curry/tarle curry with hot steamed rice. Here’s how to make it with step-by-step photos and a quick video tutorial.
I enjoyed this Sardine curry, popularly known as 'Buthai Meen Curry' or 'Tarle Curry' in Mangalore at my in-laws' place. This fish curry is tangy, spicy, and has a unique aroma. The fish was tender and juicy, and the spicy Mangalorean flavors were incredible. This is my mother-in-law’s recipe. This is how we prepare the Mangalorean sardine curry at home.
This Sardine curry recipe is a must-try for sardine lovers. Sardines are packed with omega-3 fatty acids, making this Mangalorean fish curry both nutritious and economical. Whether you make any of these Mangalorean fish recipes like Bangude Ghassi, Mangalorean Fish Rava Fry, Bangude Pulimunchi, or Mackerel Fry, it’s super easy to make and tastes wonderful.
About This Recipe
This tangy, spicy South Indian Sardine Curry that I am sharing is a base recipe. You can use the same recipe as a base and cook other fish like mackerel, pomfret, or kingfish in this spicy and tangy Mangalorean curry.
Making this coastal Indian fish curry is easier than you think. First, prepare the flavorful masala paste, bring it to a boil, and gently add the sardines. Fresh or canned sardines both work well for this recipe. Cook for a couple of minutes, and your sardine curry is ready to serve.
To reduce the spiciness, decrease the quantity of red chilies and remove their seeds. Also, reduce the number of peppercorns in this recipe.
You may also like these other popular Indian fish recipes from this website:
- Mackerel Curry
- Goan Fish Curry
- Mangalorean Fish Masala Fry
- Fish Rava Fry
- Andhra Fish Fry
- Mackerel Fish Fry
Ingredients Notes
This Mangalorean Sardine Curry is a staple in Mangalorean households. Known for its perfect blend of tangy tamarind, fiery byadagi red chili, aromatic spices, and creamy coconut, this coastal Karnataka fish curry brings out the bold flavors of sardines.
Sardine Fish (Fresh or Canned)
- Fish: I reside in a coastal region of India, Goa, where fresh fish is abundantly available year-round, except on rainy days. I used fresh Sardine also known as "Buthai Meen or Tarle". Canned sardines in olive oil or Frozen sardines also work well for this fish curry recipe. You can also use Mackerel (bangda), Kingfish (Iswan), Salmon (Rawas), or False trevally/white Fish (Saundale) for this Indian fish curry recipe.
For the Masala
- Dry Red Chilies: I used Byadagi red chilies that give a bright color to the fish curry and are less spicy. You can substitute them with Kashmiri red chilies or any dried red chilies but add it as per the spiciness of red chilies. You can deseed the red chilies to reduce the spiciness.
- Spices: I used coriander seeds, cumin, fenugreek seeds/methi dana, mustard seeds/rai, and black peppercorns.
- Coconut: I used scraped fresh coconut for this Tarle fish curry. You can substitute it with coconut milk.
- Tamarind: Add a tangy taste and authentic Mangalorean flavor to the fish curry. Substitute it with lemon/lime juice.
To make the Curry
- Onion, Ginger, and Green Chili: I used red onion for the curry. You can substitute it with white onions or shallots. You can skip green chilies if you do not prefer spicy fish curry.
- Curry Leaves: a must for that authentic South Indian flavor and aroma of a traditional Mangalorean curry.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How To Make Sardine Curry (With Step-By-Step Photos)
Prep the Fish
1) Remove the scales, head, and guts of the sardines. Rinse them well under cold water and pat them dry with paper towels. If using canned sardines open the can.
Make the Coconut Masala
2) In a heavy bottom pan, dry roast 10 dried red chilies, stirring continuously until aromatic and crisp on medium-low heat. Transfer to a mixer jar.
3) In the same pan, add coriander seeds, cumin, fenugreek seeds/methi, mustard seeds/rai, and black peppercorns. Dry roast until aromatic on low heat, stirring continuously. Add to the mixer jar.
4) To the mixer jar, add coconut, onion, garlic cloves, turmeric, and tamarind. Add a little water and grind to a fine paste. Keep this coconut masala aside.
For the Fish Curry
5) Heat 2 teaspoon oil in a heavy bottom pan over medium heat. Saute onion, curry leaves, ginger, and green chili until onions are translucent.
6) Add the masala paste. Add water to adjust the consistency of the fish curry. Add salt to taste. Let it come to a boil.
7) Add fish.
8) Instead of stirring the fish curry with a ladle, simply hold the pot by its handles and gently swirl the contents in a circular motion. Do not use a ladle or spoon to stir fish curry. You can see the process in the video. Cook for 2-3 minutes, and then remove from heat. Sardines fish curry is ready to serve. Enjoy the fish curry with steamed rice.
Tip: Avoid overcooking, as the fish can disintegrate in the curry.
Tips to make the Best Sardine Curry
- Follow the measurements of the ingredients properly. Too much of any ingredient can ruin the fish curry.
- To prevent overcooking and disintegration, cook the fish just until it flakes easily with a fork. Overcooking can lead to dry, flaky fish. The cooking time depends on the thickness of the fillets and curry heat, but fish cooks quickly.
- If you do not have tamarind then substitute with lemon or vinegar. Or, if you have Kokum, add the kokum to the fish curry while adding green chilies.
- Instead of stirring the fish curry with a ladle, hold the pot by its handles and gently swirl the contents in a circular motion. The ingredients are mixed evenly by rotating the pot without breaking apart the fish pieces or disturbing the delicate flavors. This technique helps maintain the dish's integrity and ensures a smooth, well-blended curry.
Frequently Asked Questions
To buy fresh sardines, look for fish with clear, shiny eyes, bright red or pink gills, and a clean, slightly briny smell. The flesh should be firm and spring back when pressed and the skin should be shiny and smooth. Avoid fish with dull eyes, dark gills, a strong fishy odor, or a dry, scaly appearance.
Remove the scales, head, and guts of the sardines. Rinse them well under cold water and pat them dry with paper towels.
Sardines cook quickly, so only cook them for a few minutes or until they are just cooked through. Overcooking can make them dry and disintegrate in the curry.
Sardine curry is traditionally served with steamed rice or appam. You can also serve it with Neer dosa.
1) Choose your Sardines: If fresh fish isn’t available, canned sardines make a great alternative. You can use canned sardines in olive oil if you are following this recipe.
2) Drain or use oil: If the canned sardines are in olive oil, you can use this oil to sauté your onions and spices. Drain if you prefer a less oily curry.
3) Add fish towards the end of cooking: Canned sardines are pre-cooked, so they should be added near the end of cooking to keep their texture intact.
4) Stir them gently: Canned sardines can break apart easily. Stir them gently to avoid breaking them apart too much.
If you try this easy sardine curry recipe, please leave a comment and rating below. We'd love to hear your feedback.
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Sardine Curry
Equipment
- 1 Heavy bottom pan
- 1 Heavy bottom pot
Ingredients
- 500 gram Sardine (fresh or canned) Also known as Buthai Meen/Tarle.
For the masala
- 10 dried red chilies Byadagi/Kashmiri
- 4 teaspoon coriander seeds
- 1 teaspoon cumin/jeera
- ¼ teaspoon fenugreek seeds/methi
- ¼ teaspoon mustard seeds/rai
- ½ teaspoon black peppercorn
- 1 cup grated/scraped coconut
- 1 onion chopped
- 7 garlic cloves
- ¼ teaspoon turmeric
- 1 small lemon size tamarind
For the curry
- 1 small onion chopped
- 2 sprig curry leaves
- 1- inch ginger chopped
- 1 green chili slit
- salt
Instructions
Prep the Fish
- Remove the scales, head, and guts of the sardines. Rinse them well under cold water and pat them dry with paper towels. If using canned sardines open the can.
Make the Masala
- In a heavy bottom pan, dry roast 10 dried red chilies, stirring continuously until aromatic and crisp on medium low heat. Transfer to a mixer jar.
- In the same pan, add coriander seeds, cumin, fenugreek seeds/methi, mustard seeds/rai, and black peppercorns. Dry roast until aromatic on low heat, stirring continuously. Add to the mixer jar.
- To the mixer jar, add coconut, onion, garlic cloves, turmeric, and tamarind. Add little water and grind to a fine paste. Keep this coconut masala aside.
For the Curry
- Heat 2 teaspoon oil in a heavy bottom pan over medium heat.
- Saute onion, curry leaves, ginger, and green chili until onions are translucent.
- Add the masala paste. Add water to adjust the consistency of the fish curry. Add salt to taste. Let it come to a boil.
- Add fish. Instead of stirring the fish curry with a ladle, simply hold the pot by its handles and gently swirl the contents in a circular motion. Do not use ladle or spoon to stir this sardine fish curry. Cook for 2-3 minutes, or until fish is just cooked and then remove from heat. Serve this Indian fish curry with steamed rice.
Video
Notes
- Follow the measurements of the ingredients properly. Too much of any ingredient can ruin the fish curry.
- Traditionally, a pinch of carom seeds (ajwain/owa) is added to the fish curry. I have made this curry with carom seeds and without it. There is not much difference. So I have skipped the addition of carom seeds for this recipe. We make this fish curry every time at home without carom seeds.
- To prevent overcooking and disintegration, cook the fish just until it flakes easily with a fork. Overcooking can lead to dry, flaky fish. The cooking time depends on the thickness of the fillets and curry heat, but fish cooks quickly.
- If you do not have tamarind then substitute with lemon or vinegar. Or, if you have Kokum, add the kokum to the fish curry while adding green chilies.
- Instead of stirring the fish curry with a ladle, simply hold the pot by its handles and gently swirl the contents in a circular motion. By rotating the pot, the ingredients are mixed evenly without breaking apart the fish pieces or disturbing the delicate flavors. This technique helps to maintain the integrity of the dish and ensures a smooth, well-blended curry.
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