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. 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.
Trichur Chaala Curry | Thenga aracha Mathi Curry
® This is a RAS signature Recipe©
♦Prep time:25 ♦Cook time:15min ♦Yield: 5-6 servings
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Trichur Chaala Curry | Thenga aracha Mathi Curry
Description
A soul-satisfying, rustic ( sardine) Chaala curry that embodies the authentic "Nadan" (home-style) flavors of Central Kerala. In the Trichur tradition, while some curries use coconut milk, this specific version relies on a finely ground fresh coconut paste. This method creates a thicker, grittier, and more robust gravy that perfectly coats the small, oil-rich sardines. The signature tang comes from Kudampuli (Fish Tamarind), which provides a deep, smoky sourness that balances the richness of the coconut and the natural oils of the sardines.
Ingredients:
Note
- Clean the fish thoroughly. No need to make gashes in the medium-sized sardine when making curry. Set aside.
- 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 of water to assist in smooth grinding ( not too much water) and grind to a smooth paste.
- Add the ground coconut paste to an earthen pot(traditional) or a heavy-based pot if that is what you have.
- Wash out the grinder jar and add about 4 cups of water to the pot as well.
- Stir and bring to a boil on medium heat.
- 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.
- Lower the heat and simmer for 2 minutes.
- Add the fish and bring it back to a boil once again. Reduce the heat and simmer for 10-12 minutes.
- The curry should have reached a good consistency, slightly thickened, not watery, 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.
- Of course, the fish curry is best if it sits for a while before serving!
- This curry does not need additional tempering, but if you like, you can fry some sliced shallots and curry leaves in 1 Tbsp of coconut oil and add them over the top.
