Posted by Anjus on Nov - 4 - 2011 under Curries, Fish, Kerala dishes, Non Vegetarian
  • Sardine fish: 750g
  • Small onion: 7-8 Nos
  • Ginger: 1 tsp.
  • Garlic: 1 tsp.
  • Green Chilly: 1-2
  • Raw Mango: 1
  • Red (Kashmiri) Chilly Powder: 3 tbsp
  • Coriander Powder (optional): 1 tsp
  • Turmeric Powder: 1/2 tsp
  • Fenugreek Powder: 1/4 tsp
  • Pepper Powder (optional): a pinch
  • Curry leaves
  • Hot water
  • Salt
  • Mustard Seeds
  • Oil
Cuisine: Cooking time: 20-25 mins Serving: 3 people

 Initial preparations:

  • Clean the fish well and keep it aside, you may cut the fish in to medium sized pieces if required.
  • Cut the raw mango into medium sized lengthy pieces.
  • Cut small onion and green chilly.
  • Cut ginger and garlic into small pieces.
  • Get the powders and hot water ready.



  1. In a pan, pour oil, preferably coconut oil.
  2. Add mustard seeds and when it started spluttering, add small onions (shallots).
  3. When the small onions starts to turn a brown color, add  ginger and garlic.
  4. Add green chilly and curry leaves and mix them well.
  5. Reduce the flame, add the powders and mix well.
  6. Add the hot water little by little and combine well.
  7. Pour enough amount of salt.
  8. Add fish pieces when it starts to boil.
  9. Add mango pieces and rotate the pan.
  10. Allow to cook it in a low flame for about 10-15 minutes, make sure the pan is covered with a lid.
  11. When the fish is cooked,add some more curry leaves and remove it from fire.
  12. Enjoy eating with rice, chappathy etc. !! 😉


  • It is better to clay pot  (Chatti) for preparing fish, which gives an authentic taste, if using claypot you could turn off the fire a little earlier.
  • Don’t stir with spoon after adding the fish pieces instead we can rotate the pan for mixing.
  • The curry will taste better when it is served at least after a day.

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Fish Curry - Mathy/Sardine, 3.0 out of 10 based on 1 rating
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