Mathi vattichathu

Sardines boiled with heady spices and cocoum, this preparation echoes Kerala's native seafood cuisine culture.

½ kg sardines
2 dsp crushed chilli flakes
½ tsp turmeric powder
½ cup shallots, sliced
½ dsp ginger, minced
2 dsp garlic cloves
A few sprigs of curry leaves
½ cup coconut oil
3 pieces cocum, washed and soaked in water, and kept aside
Salt, as required
1 cup water

Before lighting the pan, add green chillies, shallots, crushed red chillies, salt, turmeric powder, garlic and ginger
Pour the oil over it
Add curry leaves and mash the mixture with hand
Once blended well, add the sardines and spread the masala over them
Add water and drop the cocum pieces in
Light the stove now, and let it cook on medium flame under the lid
When one side is done, flip and keep it closed, cooking for longer
Check if cooked completely, and simmer over low heat till dry

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