This is how fish curry is made traditionally in my native place. The drumsticks are optional of course. The souring agent which is generally used is either tamarind or raw mango, which is seasonal of course, kodampulli is used in the south of Kerala. I have however used both tamarind and dried mango this time around. The photograph is not so good, will try to update it with a better photograph sometime later. Sardines are an amazing source of omega – 3 fatty acids...how much better can it get..
1 tsp coconut oil,
½ tsp powdered fenugreek seeds,
½ tsp turmeric powder,
½ a coconut,
2 dry red chillies,
1 large onion chopped,
½ inch piece of ginger (chopped),
1 tbsp tamarind pulp or 6 pieces of kodampulli or a small raw mango (sliced), 7-8 pieces of dried mango,
12 curry leaves,
Salt to taste,
2 drumsticks (peeled and cut into 2 inch pieces)
Boil the drum sticks with salt and water.
Grind the coconut and dry red chillies into a fine paste. Mix this with the chopped onion, chopped ginger, tamarind pulp (or whichever souring agent you are using), salt, curry leaves and turmeric powder. Add the drumsticks with the water used to cook it, add more water to get the desired consistency. Let this mixture come to a boil, after it boils for a minute, add the cleaned fish and let it cook till it is almost done. Drizzle the coconut oil and fenugreek powder over the curry and cook till done. This tastes best after it is let to stand for a few hours. Serve with plain rice.