Sunday, January 20, 2013
Pedvyache Suke(2) - Sardine Curry
We call Sardines as Pedve/Pedvay in Marathi. Another variety of sardines also goes by the name "Tarle/Taarlay". I think these names differ based on the size of the sardines. Sometimes, I get sardines at Whole foods or Chinese Market.
If you ever visit San Diego, stop by "Imperial Beach" in the evening and you will see many people fishing sardines by the pier.
Pedvya Sukke - (2)[Kotambir Menti]
6 medium sardines, cleaned and cut into two
Few drops of coconut oil, as needed
Grind to a coarse paste
1 cup fresh coconut
1 1/2 tbsp coriander seeds, roasted
1/4 tsp fenugreek seeds, roasted
1 tsp tamarind pulp, or to taste
10-12 byadgi chilies, roasted
1. Clean & rinse the sardines. Cut into halves. Marinate with salt and turmeric powder. Set aside till ready to use.
2. Roast coriander and fenugreek seeds separately. Adding a few drops of coconut oil, roast byadgi chilies. Grind all the roasted ingredients with coconut and tamarind, adding water as need. It should be a coarse paste. Do not add too much water while grinding.
3. Place sardines in a single layer in a wide saucapan (called lagaDi in Marathi). Add masala paste and 1/4 cup water. Adjust salt. Bring to boil.
4. Let it simmer till the sardines are cooked and the curry has a thickish consistency.
5. Drizzle with a few drops of coconut oil.
1. Please use fresh sardines for this recipe. I am not sure how the sardines in the can may work.
2. If sardines are smaller, you may leave them whole.
3. This curry should have a thick consistency. But if you would like to have thin consistency, follow the same method but grind the masala to a fine paste before adding it to the sardines. Adjust water per desired consistency.
An unknown fisherman posed graciously for me while he was busy catching some fresh sardines for his supper at San Diego Pier.