Name: Kerala Sardine Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 10-12 Sardines, washed,cleaned and 'score '(diagonal cuts to the skin) on both sides lightly; ½ tsp Salt (to taste); 2 tsp Chilli powder; ¼ tsp Turmeric powder; ½ tsp each Minced Garlic and minced Ginger( squeezed/pressed to obtain only the juice); 1 tsp Vinegar; A handful Fresh Curry leaves; As required for shallow frying Coconut oil; 10 -12 Sardines, washed,cleaned and 'score '(diagonal cuts to the skin) on both sides lightly; ½ tsp Salt (to taste); ½ tsp Turmeric powder; 1 ½ Tbsp Fresh green pepper corns, stripped from the stem; 5 small cloves Garlic (or 3 cloves if using the large ones, leave the kins on); A Handful Fresh curry leaves; As required for shallow frying Coconut oil

Kerala Sardine Fry – 2 recipes

Sardines are every fish, in many homes in Kerala. Everyone enjoys these fish in curries, but fried sardine is quite irresistible at lunchtime.

2 SIMPLE WAYS TO FRY SARDINES.

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Ingredients (for EVERYDAY SARDINE FRY)

Sardines, washed,cleaned and 'score '(diagonal cuts to the skin) on both sides lightly		10-12
Salt (to taste)		½ tsp
Chilli powder		2 tsp
Turmeric powder		¼ tsp
Minced Garlic and minced Ginger( squeezed/pressed to obtain only the juice)		½ tsp each
Vinegar		1 tsp
Fresh Curry leaves		A handful
Coconut oil		As required for shallow frying

Method:

For everyday Kerala Sardine Fry ( Mathi fry / Chaala Fry):

Wash the cleaned, scored fish. Rub with salt – leave a couple of minutes and wash off thoroughly.
Marinate the fish with all ingredients except the vinegar for 10-30 minutes.
Now rub the vinegar into the fish to evenly distribute.
Heat Coconut oil in a frying pan or griddle pan to medium heat. Add the curry leaves. Hear the splutter.
Now add and fry the fish on one side, undisturbed till golden brown and crisp. Then turn over and fry the other side. Fry in batches so that the individual pieces do not overlap while frying. Fry uncovered on low to moderate heat; around 5 minutes each side depending on the fleshiness of the fish.

Ingredients (Sardine Fry with Green Peppercorns)

Sardines, washed,cleaned and 'score '(diagonal cuts to the skin) on both sides lightly		10 -12
Salt (to taste)		½ tsp
Turmeric powder		½ tsp
Fresh green pepper corns, stripped from the stem		1 ½ Tbsp
Garlic (or 3 cloves if using the large ones, leave the kins on)		5 small cloves
Fresh curry leaves		A Handful
Coconut oil		As required for shallow frying

Method:

For Special Kerala Sardine Fry using Green Pepper Corns:

Wash fish. Rub with salt – leave a couple of minutes and wash off thoroughly. Drain.
Crush the green peppercorns thoroughly using a pestle and mortar or grinder (slightly grainy)
Add the garlic cloves with skin and crush this as well till the skin is well mashed into the mixture and no longer visible. Keeping the skin on adds depth of flavor)
Mix turmeric and salt into this mixture well.
With hands, rub the mixture into one scored fish at a time, making sure the paste enters the slits we have cut into the fish. Rub well on both sides.
Once all the fish is marinated. Leave aside for about 20 minutes.
Heat coconut oil in a shallow pan, Add the fish pieces as the oil is getting hot. Bring to sizzle.
Reduce heat and allow to fry untouched till bottom is crisped.
Turn and fry the other side. when almost done, add the curry leaves and shake the pan, so that the leaves toss in the grits in the pan and are lightly fried.
Keep covered with foil (once cooled) if not serving right away.