Mathi (മത്തി)Varuthathu/ Spicy Sardine Fry Kerala (Indian) Style

Sardine is tasty, rich and healthy sea fish. In north Kerala or Malabar it is called Mathi (മത്തി) and in south Malabar it is called Chaala (ചാള). Sardines are rich in vitamins, minerals and natural source of Omegaa-3 fatty acids.
Sardines/ Chala/ Mathi fish is a popular among most Keralites and it is available there in cheap and affordable prices. They consume this healthy and tasty fish as curried and fried forms.
Back home Kerala, kappa and spicy mathi/Sardine curry, mathi/chala/sardine fry, mathi/chaala peera pattichathu are my all time mouth watering dishes and I used to enjoy it until my mind was over full rather than my stomach 😉 😀 Sadly in Singapore, fresh sardines available only occasionally 🙁 but whenever my eyes catches fresh sardines/mathi, my hands surely grab some then will prepare and enjoy as like a typical keralite 🙂 You can see that spirit in my method pictures too 🙂 Also I am introducing to you my first infographics cookery presentation, hope that pictorical cookery chart or visual representation of recipe and information help you all to understand things very quick and easy.

Recipe Type Kerala(India)/Seafood Side Dish
Cooking and Preperation Time 20 to 30 minutes
marinating time 30 to 40 Minutes
Serve to 2 to 3

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Ingredients For Mathi (മത്തി)Varuthathu/ Sardine Fry Kerala (Indian) Style

Ingredient Quantity Notes
Fresh Mathi /Sardine 8 Numbers
Ginger ½ inch Fat Piece Skinned and Diced
Garlic 3 Fat Cloves Skinned and Diced
Shallots/Kochu Ulli 4to 5 Numbers Skinned and Diced
Chili Powder 1 Tablespoon
Fresh Black Pepper Powder 1 Teaspoon
Turmeric Powder ¼ Teaspoon
Lime Juice 1 Teaspoon Optional (Reduce the fishy smell)
Curry Leaves 1 Sprig Cut into Small
Salt As per your taste
Oil For Frying

Method For Mathi (മത്തി) Varuthathu/ Sardine Fry Kerala (Indian) Style

mathi fry method (640x480)

• Clean and cut fish with head or without. Make some slits on both sides.
• In a blender jar (small), place ginger, garlic and small onion. Blend and make paste form.
• In a mixing bowl, place fish, blended paste, spice powders, and curry leaves, lime juice and salt. Mix and marinate well.
• Keep marinated fish next 30 to 40 minutes in a room temperature.
• Heat oil in a frying pan. When oil is hot enough for frying, add fish.
• Fry it until both sides are brown and crispy or your desired texture. (Some people like deep fried mathi/sardine fries and some like shallow fried)
• Serve hot with boiled rice, kappa etc. and enjoy 🙂
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