Trichur Chaala Curry | Thenga aracha Mathi Curry

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Very few ingredients are used to make this authentic home-style, Trichur Chaala Curry /Sardine Curry. (This is the one using grated coconut paste and not coconut milk). Preparation from home to home varies. It’s vital that the fish used for this recipe must be extremely fresh. Back home, we usually make it with freshly caught fish that is bought from the fishmongers in the morning.

It is the delicious taste of home.

I also have a great ‘coconut milk’ fish curry recipe here.

The Recipe Intro↓ has more information and related links. If you’d like to check it out.

♦Prep time:25 ♦Cook time:15min ♦Yield: 5-6 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Fresh Sardines		12 medium-sized
Grated fresh coconut		1 3/4 cups
Chilli powder (hot)		2 -3 tsp (adjust to taste)
Turmeric powder		3/4 tsp
Fresh Curry leaves		2 sprigs (divided)
Small green chillies		2-3
Rock salt		2 tsp (or to taste)
Fish Tamarind (gambooge/kudamplui)		2-3 pieces

Method:

1. Clean the fish thoroughly. No need to make gashes in the medium-sized sardine when making curry. Set aside.
2. Add the fresh grated coconut, chilli powder, turmeric powder and one sprig of the curry leaves to a small grinder jar. Add just about 1/2 cup water to assist in smooth grinding ( not too much water) and grind to a smooth paste.
3. Add the ground coconut paste to an earthen pot(traditional) or a heavy-based pot if that is what you have.
4. Wash out the grinder jar and add about 4 cups of water to the pot as well.
5. Stir and bring to a boil on medium heat.
6. Add the remaining sprig of curry leaves, green chillies and salt.  Rinse the fish tamarind pieces really well and add this too. Once the curry base has come back to a boil, check the colour and taste and add more chilli powder or turmeric powder, if needed at this stage. 
7. Lower heat and simmer for 2 minutes. 
8. Add the fish and bring back to a boil once again. Reduce heat and simmer for 10-12 minutes.
9. The curry should have reached a good consistency, slightly thickened, not water, yet not too reduced. Oil should have separated and come to the top at this point. Switch off the heat and cover once it has cooled off a bit.
10. Of course, the fish curry is best if it sits a while before serving!
11. This curry does not need additional tempering, but if you like you can fry some sliced shallots and curry leaves in a 1 Tbsp of coconut oil and add over the top.

Trichur Chaala Curry | Thenga aracha Mathi Curry

Notes:

• Fresh fish is a no-compromise element when cooking this curry. Especially fish like Sardines.
• Nothing compares to freshly grated coconut but if all you have is frozen grated coconut, allow it to come to room temperature before grinding. Desiccated coconut is not a good substitute for this curry.
• Fish Tamarind is different from regular Tamarind.  See here. You may use regular tamarind instead, but that would not be ‘Trichur style’ curry.

Key Ingredients: Fresh Sardines, Coconut, Chilli powder, Turmeric powder, Curry leaves, Green Chilli, Gambooge(fish tamarind), Salt.

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