Mathi (മത്തി – or Sardine) is a daily meal of common man in the coastal areas around the world and is behind the health of common man in Kerala.  The great thing about this fish is that it is inexpensive, abundant and nutritious. It is rich in protein and is loaded with omega-3 fatty acids, calcium, iron and potassium, with only low calories.

This recipe is a typical Kerala preparation with sardine and drumsticks. This goes well with kappa puzhukku (boiled tapioca) or rice.

Ingredients

1. Sardine (മത്തി)            : ½ kg, cleaned and cut to 2 pieces
2. Drumstick                         : 7 pieces split sidewise
3. Tomato                              : 1
4. Green chillies    : 3
5. Ginger                 : ½ inch, thinly sliced
6. Tamarind           : 1 goose berry size
7. Salt        : to taste
8. Coconut oil        : 1 T sp.
9. Curry leaves      : 2 sprigs

For Masala

1. Shredded coconut          : 1 ½ Cup
2. Turmeric powder           : ¼ T sp.
3. Shallots (small onions)               : 4
4. Garlic    : 5 pods
5. Fenugreek powder         : ¼ T Sp.
6. Chilli powder    : 4 T sp.
7. Coriander powder          : 2 T sp

Method

• Dry roast all masala ingredients until the raw smell goes
• Grind the roasted mix
• In a pan (earthen pot for better taste !) pour the grounded coconut mixture, drumstick pieces, tamarind extract, salt , green chillies and ginger along with 2.5 cups of water and mix well.
• Allow this to boil.
• Once the masala starts to boil, add the fish pieces and cover the pan with lid.
• After 2-3 minutes, add the chopped tomato and keep the stove in low frame.
• Wait till the gravy thickens (about 8- 10 minuts)
• Finally add coconut oil and curry leaves and turn the frame keeping the lid on.

You can enjoy the real taste of Matthi curry if you allow 2-3 hours after preparation so that the masala absorbs well to the fish.

The tamarind and chilli quantities can be varied depend on individual taste