SARDINE FISH IN A HOT & SOUR GRAVY (BUTHAI PULI MUNCHI MANGALOREAN STYLE)

Sardines pack an awesome nutritional punch found in Mangalore known as Buthai. A single serving has around 23 grams of protein and is loaded with omega-3 fatty acids, calcium, iron and potassium. This makes them a particularly good choice for children and pregnant women and are among the less expensive fresh fish on display. They are a pleasure to eat. Simple, easy to prepare and downright delicious.

Ingredients :

10 -12 Sardines (small size taste better)
15 dry red chillies (bedagi)
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
5-6 fenugreek seeds
1 tsp mustard seeds
pinch of carrom seeds
1/2 tsp turmeric powder
1 onion sliced
4-5 flakes of garlic
1 1/2 inch ginger
2 - 3 green chillies slited
Lemon sized tamarind soaked in water
Salt to taste.

Method:
1. Descale, clean & cut the sardines and if small keep them whole.
2. Dry roast the spices then with little oil saute onion, garlic and ginger.
3. Grind all the ingredients above with tamarand to a smooth paste.
4. Take a heavy bottomed vessel or earther pot & pour the ground masala. Let it be thick and not too      watery.
5. Heat and let it boil.Add salt to taste.
6. Now add the sardines to the boiling gravy. Cook for 10 mins. Avoid using spoon. Gently moving        the vessel in between.
7. Serve hot with rice, rice roti or any dosa.