Friday, October 8, 2010

Pedvyache Tirphalache Suke

When I went to Whole foods, I almost flipped. There were fresh sardines. I just couldn't believe my eyes. I hurriedly asked the fishmonger to pack 4 for me. and I waited. Thank God, I reached there before a chinese lady because she took each and every remaining sardine. I was happy with my catch! I decided to make Tirphalache Suke. I kept devouring it all by myself for next few days since hubby doesn't eat anything that's not boneless.


Pedvyache Tirphalache Suke
Sardines Curry
Ingredients

4 sardines, cleaned & make gashes

salt to taste

1/2 tsp turmeric powder


Grind to a fine paste

1/2 cup fresh coconut

12 byadgi chilies, roasted in a drop of coconut oil (It's spicy!)

3 kashmiri chilies

1 tsp rice grains

7 - 9 peppercorns

1 1/2 tsp tamarind pulp

1/2 tsp turmeric pwoder


Soak in 1/4 cup water

9-10 tirphals/triphals


Also,

1/2 - 1 cup water


Drizzle

1 tsp coconut oil


Method

1. Clean and rinse sardines. Marinate with salt and turmeric powder. Refrigerate till ready to use.

2. Pour the ground masala in a wide & heavy bottomed saucepan - so all the sardines can be kept in a single layer. Add marinated sardines & 1/4 cup tirphal water & 1 cup water.

3. Switch on the gas. Add salt to taste. As the curry starts boiling, drizzle coconut oil on top.

4. Switch off the gas. Cover and keep aside for 5 minutes before serving.

5. Serve with plain rice


Note -

1. After grinding the masala to a fine paste, you can add tirphals and water. and grind quickly for a few seconds. Tirphals shoulndt get ground but just a flavor needs to be mixed with the masala.

2. Tirphals are not meant to be eaten. They are added only for flavor.

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