Tiny Sardines 50, Lactarius 4 or Mackerel 4(Cut into 3 pieces each) – cleaned, washed and drainedRed Chilli powder – 4 Tsp (Or more if you want it real hot)Kashmiri Chilli powder – 1 TspOnions – 4 medium choppedTamarind paste – 1Tsp (or tamarind size of a small lemon, pulp extracted in 2Tbsp water)Salt – to tasteCoconut Oil – 20-30MlWarm water – QS
Heat oil in a thick bottomed vessel or in an earthen pot.
Fry half of the chopped onions till golden brown. Add the remaining onion and little salt and fry till onion is translucent.
Add chilli powders and mix well till raw smell disappears.
Add tamarind pulp and mix. Add salt and water according to preference, bring to a boil and cook for 5-10 mins on low fire. When the chopped onions have cooked and oil floats on top, add the fish, shake the vessel to cover the sardines with the gravy, bring to a boil, cover the vessel and switch off the fire.Keep for 5-10 mins and then serve with boiled red rice.