No Malayali worth their salt can say no to the amazingly crispy and spicy 'mathi' aka 'chaala' (sardine) pollichathu (roast), if offered with lunch or dinner.
Hardcore 'mathi' fans wouldn't mind it round the clock either. This humble fish is a storehouse of protein, Vitamin B12, calcium and carbohydrates.
Ingredients
500 gms sardines
2 tsp chili powder
½ tsp turmeric powder
75 gms shallots (chopped)
4 green chilies
2 tbsp crushed ginger
2 tbsp crushed garlic
½ cup grated coconut
7 dried chilies
3 tbsp tamarind water
Salt as required
Curry leaves as required
Preparation
Marinate the cleaned sardines with chili powder, turmeric powder and salt
Fry them after 30 minutes
Lightly crush shallots, dried chilies and grated coconut in a mixer jar
Sauté ginger, garlic and green chilies in the oil in which sardines were fried
Into it add the shallots – coconut mix
Sauté well
Add the fried sardines
Mix well
Pour the tamarind water
Cook for 2 minutes with the lid on
Sardines pollichathu tastes best when served hot.
