Meen Pooli Munchi - Manglorean dish

Ingredients :

6-7 Sardine fish (Bhoothayi in Tulu)
10-12 dried red chilly
100 gms grated coconut
1 tbsp corriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
Golf ball sized lump of tamarind (soak in 2 cups of hot water)
1 tsp black pepper
1/4 tsp fenugreek seeds (methi seeds)
a pinch of carom seeds (Ajwain)
1 tsp chopped green chillies
1 sprig curry leaves
1 chopped onion
3-4 cloves of garlic
1 tsp red chilly pd
1 tsp turmeric pd
1 tsp lime juice
Salt
1 tsp Coconut Oil

Method :

Marinate fish with salt, red chilly pd, lime juice and turmeric pd. Keep aside.

Dry roast red chillies, corriander seeds, cumin seeds, mustard seeds, black pepper, methi seeds, carom seeds. 

Squeeze the soaked tamarind well to release all the pulp from it. Discard the pith and seeds from the tamarind.

Grind all the above roasted ingredients along with grated coconut and little water. The paste should be very fine.

Heat a oil in a pan add the chopped onion, green chillies and curry leaves. Then add the ground paste and let it boil. Add marinated fish to it. Simmer for few more mins till the gravy has come to the boiling point. If stirring, do so very gently to avoid breaking the pieces of fish. 

In a small pan heat 1 tsp coconut oil. Crush the garlic and add to it. Then add this to the above pooli munchi. Serve hot with rice or kappa rotti.

P.S : The pooli munchi tastes fabulous the next day as the fish marinates in the curry for long.