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Sardines Fish Curry/ Mathi Meen Kulambu

Sardines Fish Curry/ Mathi Meen Kulambu

Sardines are rich in micro nutrients such as Vitamin B12, Vitamin D etc..  Being rich in omega 3 fatty acids, it is a heart and brain healthy food. It is also a good source of Calcium especially for those who intake less to no dairy products. Canned Sardines are ready to eat and can be eaten with a splash of lemon juice,  in salads, on crackers etc. but using it in a curry like this will take it to a next level and im sure it will be delicious.  Try once and you will make it again. Fresh sardines and other fishes can also be used in the same recipe. Enjoy!

Serves: 3

Calories per Serving:246; Carb- 14g; Fat- 15g; Fiber- 2g; Protein – 15 g

Preparation time: 10 M Cooking time:  25 M Total time:  35M

Difficulty: Easy


200 g Sardines (2 can drained Sardines)

2 Ripe Tomatoes

10-12 Shallots (Small)

3 Green Chillies

1 tsp Ginger

2 fruit Tamarind (a lemon sized ball)

1 tsp Salt

Water (as needed)

To Temper:

1 tsp Mustard

1 tsp Fenugreek Seeds

1.5 tsp Fennel Seeds

1 Sprig Curry Leaves

1 tbsp Oil (Cold Pressed Sesame or Coconut)


1 tsp Chilli Powder/ Cayenne Pepper

1.5 tsp Coriander Powder

1 tsp Turmeric Powder


  1. Chop Onion, tomatoes, ginger and extract juice from tamarind by soaking it for 10 minutes, mixing well with hands and filtering out the juice.
  2. Heat oil in a mud pot or pan, add mustard seeds, when it starts to splutter, add fenugreek and fennel seeds, fry until nice aroma comes.
  3. Add the ginger, green chillies and curry leaves, fry for 10 seconds
  4. Add the shallots and sauté until it turns soft for about 2 minutes.
  5. Add the tomatoes cook until soft, add the masala powders, salt, tamarind water and bring it to a boil.
  6. When the curry gets to your desired consistency, add the sardines, cover and cook for 10 minutes or until the oil separates.
  7. Serve over millet rice, rice, idly, dosa etc..

Gramathu Meen Kulambu/ Village Style Fish Curry

Stepwise pictures:


  1. If you do not have the masala powders, you can use a ready made curry powder instead.
  2. Tempering can be skipped but it gives the authentic south indian taste.
  3. You can find most ingredients in the Asian/ Indian Stores.

Micronutrient Values:

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