MATHI MEEN BARTHAD (SARDINE FRY, COORG STYLE)

Megha (in picture) shares a strong bond with Coorg from her maternal side. She spent most of her summer holidays with her grandparents exploring nature, and Coorg delicacies. Brought up in two entirely different cultures gives her an outside perspective. Coorg has also been her favourite because it reminds her of her childhood. When not eating or strolling in her coffee estate, she runs a homestay with her mother and loves to entertain her guests with her cooking and stories. 

 “I haven’t come across any Kodava who doesn’t like mathimeen,” says Megha. “Kodava cuisine mostly contains meat dishes, and mathimeen is a treat for most Kodavas. I’ve recently started enjoying this dish and absolutely love the kick of kachampuli. Do try this recipe for a different and delicious taste.” 

 Mathi Meen Barthad  (Sardine Fry, Coorg style)

 Ingredients:

500 gms sardines or mathimeen

1tbs coriander powder

1/2tsp turmeric powder

1/2 tbs chilli powder

1 tsp pepper powder

1 -1.5 tbs kachampuli (depending on the sourness)

3 tbs oil for pan frying

Salt to taste

Method:

Clean and wash the sardines and pat dry

Mix all the dry masala with kachampuli. Add a little water for the right consistency. Marinate the fish in the masala for 4-6 hours

Pan fry in oil until well roasted. Serve hot. 

 

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