Kerala Nadan Mathi Curry

Ingredients :

Sardines /Mathi/Chaala : 10-15
Fish Tamarind /Kudampulli : 2 pieces ( should be broken in to several pieces)
Curry leaves : 7 sprig
Coconut oil : 2-3 tbsp
Salt to taste

To Ground to a fine paste:
Kashmiri Red Chilli Powder : 1 tbsp (optional but adding this will give you a nice colour as well as taste)
Turmeric powder : 1/2 tsp
Red Chilli powder : 1 -1 1/2 tsp 
Coriander Powder : 1tbsp
Fenugreek seed powder 1/4 tsp
Shallots : 4-5
Ginger : 1/2 inch
Garlic : 3-4 pods

Courtesy: Anoop

http://www.flickr.com/photos/anoopred/with/5440765574/

Method of Preparation : 

1. Wash and clean the sardine with salt and drain out water completely and make some small cutting (slightly) on it and keep it aside.
2. In a blender grind the listed ingredients mentioned above "To Ground" with enough water to fine paste.
3. Gently mix the ground spice paste, fish tamarind /kudampulli and salt with the sardines well.

4. Heat a pan (preferably in 'Kalchatti' an earthen pot) and pour required coconut oil (To enhance the authentic taste) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot.
5. Spread and arrange 4 sprig of curry leaves on the pan/earthen pot, add mathi /sardines with carefully over the curry leaves.
6. Add little water and bring to boil, now add the remaining curry leaves and reduce the flame and let it simmer for about 15– 20 minutes until all/most of the water evaporates and the gravy thickens. (Note : Tilt the pan/earthen pot in between such a way that everything is mixed well.)
7. Remove from fire; sprinkle some coconut oil on the top of curry and keep covered for 20-30 minutes.

8. Serve hot with boiled rice or Kappa/Tapioca and  Enjoy!!

Tips : For best result allow the curry to stand for at least 2-3 hours or overnight and serve next days so that the gravy absorbs all the flavors. It tastes Yummy!!

Courtesy: Cooking websites