Mathi Adukkiyathu | Moist And Spicy Sardine Kerala Style | Kerala Recipes

 Mathi Adukkiyathu recipe with step by step photos and video.

    In India, sardines are a very beloved fish. This wonderful sea fish is used in a variety of meals, including fry, semi-gravy, and gravy of various varieties. Sardine is always wonderful, even when we use simple spices. We're creating a moist dry dish with sardine today, which is known in Kerala as mathi adukkiyathu. A hot and tangy dish that is traditionally eaten with rice. Let's speak about the recipe, some tips, and how to make it.

About today's recipe mathi adukkiyathu 

    Mathi adukkiyathu is a sardine-based Kerala fish delicacy. In Mathi adukkiyathu, sardines are cooked with spices, kokum, onions, and curry leaves. This delicious fish dish is spicy, acidic, and fragrant. The key flavor components are curry leaves, ginger, shallots, and coconut oil. With the addition of pepper and coriander, the dish is elevated to a new level.

    In Malayalam, the term mathi means sardines. In some regions, sardines are called to as chala, and I am more familiar with the term chala. The term adukkiyathu refers to a layered structure. In this sardine recipe, the cleaned mathi or chala is topped with spices. This recipe does not involve any sautéing of spices or coconut milk, unlike other Kerala cuisines such as Kerala fish curry. As a result, it is a low-calorie meal that is great for dieters. Try thakkali meen curry or meen mulakittathu recipes if you're searching for a low-calorie Kerala fish curry without coconut milk.

Why should sardines be a part of our diet?

Sardines are a tiny marine fish with a high calcium and nutritional content. This oceanic fish is good for pregnant women and heart sufferers since it contains omega-6 fatty acids. Omega-3 fatty acids help lower blood pressure and lower harmful cholesterol. As a result, it lowers the risk of heart disease and is a fish that persons with a history of heart disease should eat.

Each Ingredients Role In Mathi Adakkiyathu

• Sardines 

    The fish used in Mathi adakkiyathu is sardines. Sardines are known as mathi or chala in Malayalam. This dish works well with freshly cleaned medium or tiny sardines. They must be used on the same day that they are purchased.

• Dried red chilies 

    The spiciness comes from red chilies. For this recipe, I used ten red chilies. However, take into account the heat and color while measuring them. You can use Kashmiri chilies in place of some of the chilies if you want a less spicy dish.

• Coriander seeds

    In fish recipes, I usually avoid coriander seeds. However, in other places of Kerala, such as Trissur, it is added during the masala preparation. One thing to bear in mind is that coriander has a strong flavor and should not  dominate other spices.

• Fenugreek seeds

    

In Kerala fish recipes, fenugreek seed is a common component. It's not just for flavor; it's also to help with gastrointestinal issues that can occur after eating a spicy meal.

• Pepper corns

    Peppercorns for flavor and heat. Consider the strength of the chilies while adding the pepper corns.

• Shallots

    The element that thickens and favors the gravy is shallots. If shallots aren't available, finely chopped onion can be substituted; nonetheless, we obtain tastier mathi adukkiyathu with shallots. People in Kerala use shallots in their traditional recipes.

• Ginger

  

  Ginger adds flavor to a fish curry, and if you don't use it, you'll notice that something is lacking. Ginger is an essential component that should not be overlooked. It also helps with digestion.

• Garlic

   

 Personally, I don't like garlic in my fish recipes since I believe it steals away the natural flavor and flavor of the fish. I'm using it in this recipe since it gives the curry a unique flavor.

• Kokum or tamarind

   

 For a sour flavor, kokum or tamarind is used. People in some parts of Kerala prefer tamarind, maybe due to its unavailability or because kokum is a more expensive ingredient.

• Curry leaves

   

 Curry leaves are an important seasoning component in Indian cuisine. The foods are more palatable because of its pleasant and zesty flavor.

• Coconut oil

   

 In Kerala cooking, coconut oil is a must-have ingredient. Coconut oil is preferred to season the foods in Kerala, maybe due to the abundance of coconut trees.It also prevents the curry from sticking to the bottom and gives it a lovely gloss as well.

• Salt

    Seasoning is done with the salt.

• Water

  

  Because the spices are just crushed when preparing the spice mix, it's critical to include some sort of liquid to ensure that the tastes are released effectively. Water also moistens the fish, resulting in a lovely spice coating.

Mathi adukkiyathu - Pro tips

1. Sardines are the key ingredient in the dish mathi adukkiyathu, as we mentioned in previous sections. This meal is traditionally made with fresh sardines. Store bought canned sardines will not have the same flavor as fresh ones, therefore if at all possible, use fresh small or medium sized sardines.
2. In mathi adukkiyathu, the spice mix should not be powdered, but only coarsely crushed. The dish will lose its texture if the components are powdered. The fish would be coated in a coarse paste of all the spices in mathi adukkiyathu.
3. The red chilies in this dish give it its color. The use of Kashmiri red chilies is the ideal option if you want a less spicy and brilliant red colored fish curry. When preparing the spice mix, replace part of the chilies with the equal quantity of Kashmiri red chilies.
4. The dish is moistened with water, and I use just enough to keep the fish soft and moist during the cooking process. The fish will emit some water, which will be sufficient for the fish to cook.
5. We use whole spices and kokum in our Kerala fish recipe. These ingredients require a liquid to effectively release their essence. This is something that water does really well.
6. If using tamarind, soak it for thirty minutes in one cup of regular water. Squeeze the tamarind to extract all of its juice, then use this tamarind water instead of regular water to make the curry. The amount of tamarind to use depends on how strong it is. Use less tamarind if it has a strong flavor, and vice versa. Perhaps because I grew up with this flavor, kokum is the ultimate choice for me. In many other parts of Kerala, kokum is not used. Instead, they utilize tamarind. Although the taste would be slightly different, tamarind is the best alternative if kokum is not available.
7. The fish is placed in two to three layers the spice mix layer in between for creating mathi adukkiyathu. When water is insufficient to cook the upper fish layer, good mixing by shaking and rotating the pan is required to effectively distribute the spices. Swirling and shaking the pan is the conventional and proper method. Because sardines have a soft flesh, they will mash if mixed with a spatula. 
8. If you think the dish needs more heat after it's been prepared, add more pepper powder at the end. The use of pepper will give the meal adequate spice while also adding flavor.
9. Allow the fish to sit in the pan for two to three hours after preparation to allow the spices to infuse the fish more effectively.

How to make mathi adukkiyathu

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Mathi adukkiyathu Recipe | How to make spicy sardine Kerala style

Spicy Moist Sardines, Kerala Style

Preparation time: 10 minutes | Cooking time: 14 minutes | Total time: 24 minutes

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Ingredients

• 1/2 kg sardine
• 15 to 20 dried red chilies (adjust to your taste)
• 5 tsp dried whole coriander seeds
• 1/2 teaspoon fenugreek seeds
• 10 to 12 black pepper corns
• 1/2 cup shallots, chopped
• 1 big piece of ginger, roughly chopped
• 5 to 6 garlic cloves, chopped
• Kokum, as needed or a small gooseberry sized ball of tamarind
• 3 springs curry leaves
• 4 tablespoon coconut oil
• 1 cup water or water as needed
• Salt to taste

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Mathi adukkiyathu preparation with step by step photos

1. I used 1/2 kg cleaned sardines to make mathi adukkiyathu. The scales, tail, fin, head, and internal portions of the fish should be cleaned and washed twice or three times with salt until the water runs clear. Make small silts on the fish with a knife so the spices may properly penetrate.
   
   
   
2. In a mixing bowl, combine finely chopped shallots, ginger, and garlic. Add enough salt.
   
   
   
3. Then rub it in with your hands until it becomes moist.
   
   
   
4. Meanwhile, we'll prepare the spice blend. In a dry mixer grinder, combine red chilies, coriander seeds, fenugreek seeds, and pepper corns.
   
   
   
5. Coarsely grind.
   
   
   
6. Put this spice blend with the onion, garlic, and ginger in a mixing bowl.
   
   
   
7. Mix well and set aside.
   
   
   
8. Pour 2 tbsp coconut oil into a flat earthen pan. Place three curry leaf springs on it.
   
   
   
9. Then start with the spice mix for the first layer. Add turmeric powder as well.
   
   
   
10. To form the second layer, place the sardines on top of the spice mix.
    
    
    
11. Repeat the technique, and depending on the size of the pot, you can make two to three sardine layers.
    
    
    
12. Now add the kokum, one cup of water, and the rest of the coconut oil.
    
    
    
13. Cover the pan and cook the fish on a low burner. Always use the swirl and shake method when stirring.
    
    
    
14. When the fish has softened, remove the lid and allow the excess moisture to drain, allowing the spices to coat the fish. Allow for two to three hours of resting time before serving.
    
    
    
15. Serve with steamed rice and enjoy.
    
    
    

Happy cooking

Anju