Hot and Sour Sardines Curry

Tarle Amotik curry (Tallyanchi Kodi)

Ingredients

• 3 large sardines or 8 to 10 small
• 1 small onion
• 2 green chillies
• 6 kokum petals (dried mangosteen)
• 10 to 12 Tefla (Indian Prickly Ash)
• 1 tsp. salt or to taste

Grind to a Paste

• 8 Kashmiri Chillies
• 2 tbsp. coconut powder (optional)
• ¼ tsp. cumin seeds
• ¼ tsp. peppercorns
• ¼ tsp. turmeric powder
• 6 flakes garlic
• A small ball tamarind

Method

1. Descale the fish, cut off head and tail and remove and discard the intestine, etc. 
2. Clean and wash well. 
3. ½ tsp. salt and set aside. 
4. I have taken 3 large sardines and cut each into half.
5. Grind the masala to a smooth paste. 
6. Slice the onion and slit the green chillies. 
7. Crush the tefla lightly to release the flavor and set aside. 
8. Take a vessel and add the onion and green chillies.  
9. No oil is required for this curry. 
10. Add the masala with the masala water and adjust consistency of the curry (we like it thin). 
11. Add 1 tsp. salt or to taste.
12. Place on heat and bring to a boil. 
13. Add the tefla and kokum pieces.
14. The tefla add flavor to the curry and not to be consumed.
15. Reduce flame and simmer 5 minutes. 
16. Add the fish.  Do not stir to avoid breaking the fish.  Shake the vessel so the fish pieces settle and do not overlap each other. 
17. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy. 
18. Switch off and serve hot with steamed rice.