Pedve Panna Upkari with Raw Tomato / Sardines Curry with Raw Tomato

Pedve Panna Upkari with Raw Tomato / Sardines Curry with Raw Tomato

Wash, cut the fins, scrub the fish andclean in plenty of water 8-10 sardines and keep them ready.

Grind to a fine paste 3-4 tblsp of freshly grated coconut with small marble sized tamarind, 8-10 red kashmiri chilly, 1 tsp of coriander seeds (fried in oil to light red colour) to a fine paste.

Heat 4-5 tblsp of oil in a vessel and add in 2 large sized onions finely chopped. Fry till brown in colour, when browned add 4-5 curry leaves, ½ tsp chilly powder and fry a bit, then add in the ground paste and bring to a boil, then add 2 raw tomatoes cut into rings and cook a bit, add in salt and the washed sardines and cook for a few minutes (about 5minutes). Remove from heat and let cool a bit. Serve with rice.

Note: You can add a lemon sized ball of tamarind while grinding if you do not have raw tomatoes. Even ripe tomatoes can be added.