Department of Cultural Affairs, Government of Kerala

Kerala Culture

Mathi Vattichathu


Cleaned sardine – ½ Kg
Kashmiri chili powder – 2 tsp
Coriander powder – 1 ½ tsp
Turmeric powder – ½ tsp
Salt - as required
Fenugreek powder – a pinch
Pepper powder – ¼ tsp
Curry leaves - as required
Chopped ginger – 2 tsp
Chopped garlic – 3 tsp
Chopped kudam puli – 4 nos
Coconut oil – 3 tsp
Chopped shallots – ¼ cup
Green chilies - 3

Method of Preparation:

Roast chili powder, coriander powder, pepper powder and fenugreek powder on low flame. Do not let it burn. Grind it well to make a fine paste. Keep a clay pot on flame. Add 2 tsp of oil to it. Add ginger, garlic, shallots and green chilies to it. Sauté well. Add curry leaves, dry curry powder mixture paste and 2 cups of water along with salt. Add kudampuli. Close the lid and cook. When it boils add the fish pieces and cook with the lid closed on low flame. Let the gravy thicken. Add 1 tsp of coconut oil and rotate the pot to spread the oil. Remove from the flame.


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