Sardine Curry (Buthai Meen Ghassi/Tarle Curry)
This Sardine Curry is made with fresh 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 or tarle curry with hot steamed rice. Here’s how to make it with step-by-step photos and a quick video tutorial.
Servings: 6 people
Calories: 298kcal
Equipment
- 1 Heavy bottom pan
- 1 Heavy bottom pot
Ingredients
- 500 gram Sardine (fresh or canned) Also known as Buthai Meen/Tarle.
For the fish curry 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
- 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.
Making the sardine curry 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.
Making the Sardine fish 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 the cleaned sardine. 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 sardine curry with steamed rice.
Video
Notes
- Follow the measurements of the ingredients properly. Too much of any ingredient can ruin this sardine curry.
- Traditionally, a pinch of carom seeds (ajwain/owa) is added to the Mangalorean fish curry. I have made this sardine 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 Mangalorean 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 sardine 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.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 10g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 678mg | Potassium: 518mg | Fiber: 4g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 350mg | Iron: 4mg