Sardine Curry (Buthai Rassa)

Last Updated on June 13, 2013 by Babita

Growing up in Mumbai, we used to eat seafood at least 3-4 times a week.  My mom and I were and still are seafood fanatics. Although she limits herself to a few varieties of them, I am a bit adventurous and willing to try other varieties of seafood. I am lucky to have an Asian store near by that sells good quality seafood.  The following recipe for Sardine curry also known as Buthai rassa ( in my native language of Tulu) is a Mangalorean specialty. My mom used to make this all the time and even my girls have grown to love this.

Ingredients for paste

3 tbsp coriander seeds (dhania seeds)
1 tsp whole black pepper
1 tsp cumin seeds (jeera)
10 medium dry red chillies (you can add more, if u want it spicier)
1/4 tsp fenugreek seeds (methi seeds)
1/4 tsp ajwain/thymol/bishop’s weed ( you can substitute it with oregano )
3 big flakes of garlic
1 small red onion
1″ sized ball of tamarind soaked in a 1/2 cup of warm water.
2 cups of grated fresh or frozen coconut.

Other Ingredients

2 lbs of cleaned whole sardines (approx 20- 23)
1″ piece of ginger chopped
2 green chillies chopped
2 tsp of canola or vegetable oil
1/2 tsp of turmeric
salt to taste

Method:

• Roast coriander seeds, cumin seeds, fenugreek seeds, ajwain, black pepper and dry red chillies individually in a fry pan with a little bit of canola or vegetable oil.
• Lightly roast the grated coconut. If you are using fresh coconut then skip this step.
• Grind all of the above including the garlic and onion  into a fine paste in a mixer/blender adding the tamarind soaked water and more water if required.
• Heat a flat bottom casserole or stock pot. Add the paste along with ginger, green chillies and 2 cups of water. Simmer it on medium for 10 – 12 minutes allowing all the flavors to blend.
• Add the cleaned sardines into the curry and allow it to cook for another 15 minutes.
• Serve it with warm Idlis (steamed rice cake) or rice.

Useful Suggestions

• If serving with rice, make sure you use either Jasmine rice or the Kerala Matta rice (I simply call it the red rice).
• You can find tamarind in International section of regular supermarkets or in  Indo-Pak grocery stores. If you can’t find them then use 1 1/2 tsp of tamarind pulp. Just add it to the curry when it is cooking. It gives the curry a tangy flavor.
• NRIs and PIOs….if you have access to an Idli grinder, use it to make the paste.  Let it grind for about 30 mins. Even though this process is longer it is worth the effort. The texture of the paste is absolutely smooth and blended.
• If you  want make a smaller quantity of this recipe then use half of all the ingredients, or you can use half the paste.