Kerala Style Fried Sardines in Coconut Gravy. Anchovies Coconut Curry -Dried Anchovy and Coconut Milk - Kerala Style Fish Curry in Coconut Gravy. How to make Chaala Meen Avial, Sardines in coconut gravy, kavala aviyal, Tirunelveli Style, South Indian. Canned Sardines (Mathi or Chaala in Malayalam) Roast has a finger licking taste as well as its health benefits.

Kerala Style Fried Sardines in Coconut Gravy North Kerala Style Sardine Fish cooked with pounded shallots, tomatoes and tamarind pulp. Lastly add a tbsp of coconut oil. Chakka Vevichathu (Mashed Jackfruit with Coconut).

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kerala style fried sardines in coconut gravy. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Kerala Style Fried Sardines in Coconut Gravy is one of the most favored of current trending meals in the world. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. Kerala Style Fried Sardines in Coconut Gravy is something that I have loved my entire life. They are nice and they look fantastic.

Anchovies Coconut Curry -Dried Anchovy and Coconut Milk - Kerala Style Fish Curry in Coconut Gravy. How to make Chaala Meen Avial, Sardines in coconut gravy, kavala aviyal, Tirunelveli Style, South Indian. Canned Sardines (Mathi or Chaala in Malayalam) Roast has a finger licking taste as well as its health benefits.

To begin with this recipe, we have to prepare a few components. You can cook kerala style fried sardines in coconut gravy using 16 ingredients and 3 steps. Here is how you cook that.

Ingredients requirements - Kerala Style Fried Sardines in Coconut Gravy:

Give 6 big ones - Sardines.
You need 1 of Onion, thinly sliced.
Require 1 of Tomato thinly sliced into rounds.
Require 1" - Ginger piece, coarsely crushed.
You need 3 pods for Garlic , coarsely crushed.
You need 2 of Green chilies , slit lengthwise.
Require 1 tsp for Turmeric powder.
Provide 2 tsp of Red chilli powder.
Prepare 1 tsp for Pepper powder.
Prepare 2 tsp for Coriander powder.
Need 2 cups Coconut milk.
Require 1/4 tsp of Mustard seeds.
You need 1 sprig Curry leaves.
Provide 1 tsp Vinegar.
Need To taste Salt.
Prepare As needed of Oil.

Fish Curry with Raw Mango in Coconut Milk. Kozhuva Peera Vechathu (Anchovies simmered with Coconut). This Kerala style chutney makes for a good accompaniment with the South Indian tiffin snacks like rava idli or rava dosa or medu vada or mysore bonda etc. Remove from fire; Add the remaining curry leaves and sprinkle some coconut oil on the top of curry.

Kerala Style Fried Sardines in Coconut Gravy making:

Clean & wash the sardines. Make random slits of the fish. In a small bowl, make a smooth paste of the red chilli powder, half of the turmeric powder, pepper powder, vinegar, and salt. Marinate the fish with the prepared paste and leave it aside for 30 mins. Heat oil in a large pan. Fry the fish until dark brown on both sides. Drain them onto a plate and keep it aside..
In the same pan, add oil. Splutter mustard seeds and curry leaves. Add the sliced onions, green chilies, ginger, and garlic. Saute until the onions are translucent and soft. Add the remaining spice powder and fry until the raw smell goes away for 2-3 mins. Add the coconut milk and simmer for 2-3 mins. Add the fish fish and the tomato slices..
Drizzle some vinegar and add salt to taste. Garnish with curry leaves. Switch off the flame before the gravy starts to boil. Serve hot with appam or steamed rice..

Coconut: Freshly grated coconut is used in this green gram curry recipe. The coconut is ground and is used as a base to make the curry along with other spices. Spices: Black peppercorns, dry red chilies and coriander seeds are added while grinding the gravy to make this delicious recipe. We do a similar gravy of Okra with tamarind pulp that goes well only with steamed rice,but this one seems to be different with coconut milk …will try this soon…. The Kerala Style Ulli Theeyal is a delicious preparation of the small onions that are roasted and cooked in in a spicy tamarind coconut gravy.

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