Kerala Mathi Curry, also known as Kerala-style sardine curry, is a quintessential part of Kerala’s culinary heritage. Prepared with fresh sardines, this curry is known for its vibrant, spicy, and tangy flavors. Coconut oil used for cooking gives it an authentic flavor. Its unique blend of flavors has made it a beloved dish not only in Kerala but also among seafood lovers worldwide.
Kerala Mathi Curry without coconut
Sardines, or “mathi” as they’re called locally, are abundant in Kerala’s coastal waters, making them a staple in the region’s cuisine. Typically prepared in manchatti (clay pots) we use local ingredients like tamarind or kudampuli (Malabar tamarind) and spices to make this curry. Aromatics like curry leaves, fenugreek, green chilies, ginger, and garlic add flavor.
- Kerala Mathi Curry without coconut
- Health benefits of Mathi/Sardine
- How to make Kerala fish curry using mathi/sardine
- A short video on how to make Mathi curry
- Frequently asked questions
- Other fish recipes you’ll love
- Kerala fish curry using sardines/Mathi fish curry recipe
- Kerala Mathi curry/Kerala Sardine curry
- Pin it for later
Health benefits of Mathi/Sardine
Sardines are loaded with nutrients and vitamins that help prevent several health conditions. They are also rich in Omega-3 fatty acids, which is good for your heart. So, make sure to include sardines in your diet.
How to make Kerala fish curry using mathi/sardine
Ingredients used
For detailed quantities see the recipe card below.
A short video on how to make Mathi curry
Method
De-scale the fish and remove the internal organs. Wash the descaled and gutted fish thoroughly with crystal salt and turmeric to remove the sliminess. Crush the shallots, ginger, and garlic separately in a mortar pestle, or pulse them in a blender. Blend the tomato and keep it aside (you can also use chopped tomato, but I prefer to blend it). Soak the tamarind in ½ cups of water.
In a kadai or wok, add coconut oil (I insist on using coconut oil to get the authentic flavor, if not you can use refined oil or gingelly oil). When the oil is hot, add fenugreek seeds and mustard seeds. Once the mustard seeds splutter, add crushed shallots. Add crushed ginger, garlic, and green chili once the shallots turn golden. When the raw smell of ginger and garlic goes away, add blended tomato and all the spice powders. Let the raw smell of the spice powders go away.
Now add the tamarind extract along with 1 cup of water. Add the required salt and let it boil. Once the curry starts to boil, add the sardines. Cover the wok and let the curry boil on medium flame for 10 minutes. Fish will be cooked and allow the curry to boil as per the thickness of the curry you prefer (If you need a thick curry, let it boil until the water evaporates). Add curry leaves, drizzle coconut oil, and turn off the flame. Cover the wok for 5 minutes. Fish curry is ready.
| Tips to Remember 1. Allow the curry to boil as per the thickness of the curry you prefer (If you need a thick curry, let it boil until the water evaporates). 2. Adjust the spice level of the curry as per your preference. 3. Fish curry will taste the best when served the next day, if not at least let the curry rest for 4 to 5 hours before you serve. 4. Traditionally kudampuli/malabar tamarind (Garcinia cambogia) is used to make fish curry. But I have used normal tamarind in this curry. You can also use tamarind paste diluted in water. If using tamarind paste, then use 3 teaspoons of paste dissolved in 1 cup of water or adjust as per its tartness. |
Frequently asked questions
Kerala Mathi Curry is served with steamed rice, appam, or kappa (tapioca), which makes it a comforting and hearty meal.
Yes, of course, you can use coconut milk in this mathi curry if you like your curry mild. If using, add the coconut milk after the fish is cooked, and once the curry starts to bubble, switch off the flame.
Yes, you can use Tilapia, Mackerel, or prawns.
Other fish recipes you’ll love
| For more curry recipes, check out Indian curry recipes. |
Kerala fish curry using sardines/Mathi fish curry recipe
Kerala Mathi curry/Kerala Sardine curry
Equipment
- Wok
Ingredients
- 6 Mathi/Sardine
- 10 to 12 Shallots
- 1 Tomato medium-sized
- ½ inch Ginger
- 3 cloves Garlic
- 2 Green chili
- Tamarind small lemon-sized
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 ½ teaspoon Kashmiri chili powder
- 3 teaspoons Coriander powder
- 1/4 teaspoon Fenugreek seeds
- ½ teaspoon Mustard seeds
- Curry leaves few
- 1 Tablespoon Coconut oil + 1 teaspoon
Instructions
- Wash the descaled and gutted fish thoroughly with crystal salt and turmeric to remove the sliminess.
- Crush shallots, ginger, and garlic each separately in a mortar pestle, or just pulse it in a blender.
- Blend the tomato and keep it aside (you can also use chopped tomato but I prefer to blend it). Soak tamarind in ½ cup of water.
- In a kadai or wok, add coconut oil. When the oil is hot, add fenugreek seeds and mustard seeds.
- Once the mustard seeds splutter, add crushed shallots. Add crushed ginger, garlic, and green chili once the shallots turn golden.
- When the raw smell of ginger and garlic goes away, add blended tomato and all the spice powders. Let the raw smell of the spice powders go away.
- Now add the tamarind extract along with 1 cup of water. Add the required salt and let it boil.
- Once the curry starts to boil, add the sardines. Cover the wok and let the curry boil on medium flame for 10 minutes.
- Now add curry leaves, drizzle coconut oil, and turn off the flame. Cover the wok for 5 minutes. Serve curry with rice, idli, or dosa.
Video
Notes
- Allow the curry to boil as per the thickness of the curry you prefer (If you need a thick curry, let it boil until the water evaporates).
- Adjust the spice level of the curry as per your preference.
- Traditionally kudampuli/malabar tamarind (Garcinia cambogia) is used to make fish curry. But I have used normal tamarind in this curry. You can also use tamarind paste diluted in water. If using tamarind paste, then use 3 teaspoons of paste dissolved in 1 cup of water or adjust as per its tartness.
Pin it for later
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That is yummy fish curry, goes well with bowl of kappa. So yummy.
Thank you
I grew up eating sardines, so it was wonderful to find your yummy curry recipe! We loved it.
Thank you
Yum! Perfect for warming up after a cold day outside. I love your combination of spices!
Thank you
This worked perfect for us, thanks! Perfect for those chilly winter days!
Thank you