Mangalorean Sardine Curry: A Spicy Delight for the Weekend

Ingredients:   For the Curry:  14-15 medium-sized sardines

1 tbsp oil  ,Vinegar to taste , Salt to taste

For the Masala:  6 long dry red chillies (Byadge) , 4 peppercorns

1/2 tbsp coriander seeds, 1/4 tsp cumin (jeera), 1/4 tsp turmeric powder , 2 cloves of garlic (with skin), 1 small onion1 marble-sized ball of tamarind , 1/8th tsp fenugreek (methi) seeds (optional) ,1 tbsp grated coconut (optional)

For the Seasoning (Shindaap):  1 medium-sized onion (finely sliced)  2 cloves garlic (roughly chopped or left whole)   1/2 inch ginger (finely chopped)

Instructions:Start by thoroughly descaling and cleaning the sardines. Allow them to drain in a colander.

Prepare the masala by grinding all the ingredients listed under "For the masala" into a fine paste. Remember to save the masala water for later use.

Heat the oil in a heavy-bottomed pan. If you're using the seasoning (Shindaap), add the sliced onion, chopped garlic, and ginger. Fry them for a couple of minutes.

Now, add the ground masala paste and fry it for about half a minute. Then, add the reserved masala water and a little more water to reach your desired consistency. Season with salt to taste and add a few drops of vinegar, adjusting to your preference. Bring the gravy to a boil.

Gently place the cleaned sardines into the curry and let them simmer for about half a minute (*see note#4). Turn off the heat and serve the curry hot with rice.

Recipe Notes:  The preparation and cooking time mentioned above are for the curry itself and do not include the time required to clean the sardines.

You have the option to make the curry without the seasoning (Shindaap). In this case, use tamarind while grinding the masala and omit the vinegar. The Shirko-Shindaap method of making fish curry involves the use of seasoning items and vinegar instead of tamarind as a souring agent. If you choose to use both, adjust them according to your taste. Green chillies are also a common addition to Shindaap, but they are omitted in this recipe.

Adjust the quantity of dry red chillies according to your preferred level of spiciness. This curry doesn't yield a lot of gravy, so if you want to reduce the heat, use the same number of chillies without their seeds and opt for a larger onion. This will provide enough gravy for 2-3 servings.

Be mindful of the cooking time once the fish has been added. Depending on the variety and size of the fish used, you may need to adjust the cooking time. Avoid overcooking the fish, as its delicate flesh continues to cook in its steam even after the heat is turned off.

This versatile curry recipe can also be adapted for other fish varieties like mackerels (Bangde in Konkani/Bangude in Tulu), pony fish/silver belly (Khampi in Konkani), and hilsa (Pedi in Konkani/Sodi in Tulu). 

Health Benefits of Sardines:

Heart Health: The omega-3 fatty acids in sardines can lower triglyceride levels, regulate blood pressure, and reduce the risk of heart disease.

Brain Function: Omega-3s support cognitive health, memory, and may decrease the risk of neurodegenerative diseases like Alzheimer's.

Bone Strength: Sardines' calcium and vitamin D content promotes healthy bones and may help prevent osteoporosis.

Eye Protection: The omega-3s and antioxidants in sardines support eye health, guarding against age-related macular degeneration and dry eye syndrome.

Weight Management: The high protein content in sardines can help curb hunger, making them a valuable addition to weight management diets.

Conclusion: Tharlyanchi Khodi, or Sardine Curry, is a spicy and flavorful delight that pays homage to the culinary traditions of coastal India. With its bold and tantalizing taste, this dish is perfect for seafood aficionados looking to embark on a flavorful journey. Whether you're enjoying it as a special weekend treat or as part of your regular menu, this Konkani masterpiece promises to awaken your taste buds and transport you to the coastal shores of India.