1. Sardine (mathi, chala) – 4 cans (Around 400 gm)
2. Mango – 1/2 medium, sliced (Adjust according to your taste preference)
Green chilies – 2, slit
Pearl onions – 3, thinly sliced
Curry leaves – 1 sprig
Ginger – 2 tsp, thinly sliced
Turmeric powder – 1/4 tsp
Chilly powder – 2 tsp
Coriander powder – 1.5 tsp
Salt – To taste
Water – 1.5 cups
3. Grated coconut – 1.5 cup
Pearl onions – 2
4. Coconut oil – 1 tbsp
1. Grind the grated coconut and pearl onions to a fine paste adding little water.
2. In a claypot/meenchatti, cook the mango pieces and ground coconut mixture along with all the other ingredients numbered 2. Cook covered at medium heat. When the mango pieces are half done or after 10 – 12 minutes, add the canned sardine pieces. Swirl the pan and mix everything gently. Bring to a boil and cook for about 10 minutes at medium heat until gravy is thick. (If you are using fresh sardines, cook for about 15 – 20 minutes). Add a tbsp of coconut oil. Switch off. Set aside for 30 minutes. Serve warm with rice and a thoran/mezhukkupuratti.
If you are using fresh sardines, cook them along with the mango pieces, ground coconut mixture and all other ingredients numbered 2 until done. Canned sardines are already cooked, so it is better to add them after the mango pieces are half-done, otherwise they might break while cooking.