Sardines (Mathi / Taraputu)
ケララの庶民のソウルフード！タマリンドの酸味とココナッツが青魚の脂を昇華する
Description
Sardines familiar in Japan too. In South India's Kerala state, not a premium fish but the most popular, cheap fish, starring in daily dining tables' intensely sour-spicy curries.
Classification: For Maniacs,Seafood,Rich Umami,Diet
Shops selling Sardines (Mathi / Taraputu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sardines(Whole or head removed)
Instructions
- Remove heads/innards of fresh sardines (Mathi).
- Boil Kodampuli (smoked sour fruit), massive red chilies, coriander, onions, ginger, curry leaves in a pot (traditionally unglazed clay pot 'Meenchatti').
- Toss in sardines, simmering until blue fish's intense umami/fat completely integrates with the sour-spicy bright red soup into 'Kerala Mathi Curry'.
Learn more Substitutes, pairings, tips
Key spices
Red chilies、Coriander、Curry leaves
Substitutes at Japanese supermarkets
(Can completely reproduce local taste with Japanese sardines themselves)
Pairing
Kerala Mathi Curry, Mathi Fry (Spice-fried sardines)
Trivia
[Hardcore] 'Mathi' or 'Taraputu' in Malayalam (Kerala language). Unlike premium fish curries simmered mildly with coconut milk, Kerala style boils off sardine curries solely with 'Kodampuli's intense acidity' and 'chili's violent heat'. Eating cold flavor-soaked sardine curry next day is ultimate luxury.
Eating tips & etiquette
[Unique Eating] Boldly crunch 'Mathi Fry'—cloaked in spices/coconut oil and deep-fried crispy until pitch black—by hand from head to tail!
Allergen
Seafood