“Sardines (Pedvo)- Raw Mango Curry” served with Urad- Rice Khotto (Idly) … pedvo is a fish that some like it, while some do not, for the very reason being that these small oily fishes are full of thorns from within … however they are rich sources of omega-3 fatty acids, protein, Vit. D- B-12, calcium and other minerals … tried out a spicy south Indian style fish curry with addition of raw mangoes/ ambuli … try it; tastes awesome served with khotto … Yummilicious …
** Pedvo (in Konkani) have their own names in native languages like, Nalla mathi, Nei chala (Malayalam), Bhutai (Kannada), Tarli (Marathi and Hindi), Nonalai, Peichalai (Tamil), Noona- Kavallu (Telugu), Kavalai, Disco kabala (Oriya). Thanks to Google for all the information, it gives promptly and enlightens us. For more info on its health benefits etc. you can just browse through the same if need be. I have often come across lots of Indian recipes especially from Kerala state, that include seasonal tart flavored fruits to curries both Veg. and Non.Veg.
** In Konkani Cuisine we often add bimbul (tree sorrel fruit) to curries to bring in the tart flavor. These are easily available in southern parts of India and in Mumbai they are sadly not so, unless someone is lucky to have access to the trees in their locality if any. Though the same can be replaced with ambado (hogplum), karmbala (star fruit), again, these too are seasonal veggies and the choice of addition of tamarind is only that remains in absence of them all. Fish curries always need to be added on some tartness to bring out the best taste of it.
** Raw Mangoes/ Ambuli/ Mavina Kayi/ Kairi is again another seasonal fruit available for a few months say from December to April- May which can also be included in preparation of several dishes. They impart a unique taste of their own and can be easily added in place of bimbul/ tamarind etc. Fish curries are extensively prepared with addition of raw mangoes in southern parts of India and today I have tried my own version of fish curry using sardines and raw mangoes. Do try out this curry and serve it with either rice, idly, dosa, it tastes wonderful.
** Fish curry always taste best served with red boiled rice (ukde sheetHa) or plain steamed rice, however, I had already prepared Khotto and they were all steamed and ready. So, I served this curry with Urad- Rice Khotto (Idlies steamed in prepared jackfruit leaves baskets) and it was a wonderful combination. If you love Idlies like my family does, then you must try them in combination of egg/ fish/ chicken curry etc. its tastes fantastic, so does my other favorite combo dish ie panpolo (neer dosa), a combination that you can never go wrong with.
** Here is my recipe for “Sardines (Pedvo)- Raw Mango Curry” … my style …
** Ingredients :
Sardine Fish/ Pedvo/ Bhutai : 10- 12 nos
Raw Mango/ Ambuli/ Mavina Kayi/ Kairi : 1 medium sized
Onion/ Piyavu/ Kanda : 2 medium sized.
Green Chilli/ Tarni Mirsanga/ Hari Mirchi : 2- 3 nos
Curry Leaves/ Karbevu/ Kadipatta : 8-10 fresh ones
Salt/ Namak/ Meeta : to taste
Oil/ Tela/ Tel : 2 tblsp
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Garlic/ Losun/ Lehsun : 6-8 (peeled and crushed)
Ginger/ Alle’/ Adrak : 1 inch size cut to pieces.
Black Pepper Corn/ Kali Miri/ Mire : ½ tsp
Turmeric/ Haldi Powder: ½ tsp
Coriander/ Kothimbir/ Dhania Seeds : 3-4 tsp
Jeera/ Cumin Seeds : 1 tsp
Kashmiri Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Oil/ Tela/ Tel : 1 tblsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tel : 2 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Fenugreek Seeds/ Methi Seeds : ¼ tsp
Dry Red Chilly/ Byadgi Mirchi/ Sukki Mirsanga : 1-2
Curry Leaves/ Karbevu/ Kadipatta : 8-10 fresh ones
** Note : You can always make variations in spice level as per your family choice. In this curry I have added dry red chillies, green chillies and black pepper which are all spicy and pungent. You may adjust them accordingly.
** Preparing the Fish : Scale sardines to remove the thick stubborn scales on body with the backside of a knife/ blunt knife. Cut off the head portion and give a slit sideways on stomach side. Snip off edges at the tail side and the fins. Clean stomach portion and the fish gently to remove all inedible portions with plenty of water carefully to avoid breaking them. Keep the cleaned fish soaked in water ready to be used while we go about preparing the masala.
** Wash the raw mango well, wipe dry, slice off the stem portion and then cut the edible side portion into thin slices discarding the inner seed. Keep this ready aside.
** Peel off the out skin and slice the onions thinly lengthwise and keep it aside ready. Wash, wipe dry the green chillies, cut them lengthwise, and keep aside ready.
** For Masala to be Ground : Heat oil in a thick bottomed pan, when hot lower the heat and add garlic, ginger and fry for a few seconds. Add pepper corns, coriander- cumin seeds and fry for another few minutes. Add red chillies after cutting them to one inch sized pieces and continue frying for another few minutes. Add haldi powder and mix well, lastly add coconut gratings and fry for 2-3 minutes only just to make it warm enough.
** Add the fried ingredients into a mixer grinder and grind to a very fine paste adding water little by little as required. The masala should be ground evenly and smoothly, remove and keep this aside ready. Add some water into the mixer grinder to wash down the remaining stuck masala and keep it aside to be added to the curry while cooking.
** For the preparation of Fish Curry : Heat oil in a wide thick bottomed kadai/ vessel, when hot lower the heat and add sliced onions and fry on medium heat till translucent, do not brown them, we need it just softened and slightly pinkish in color.
** Add green chillies cut lengthwise, curry leaves and fry for another few seconds. Now add ground masala and mix well and continue frying for a few seconds. Add the mixer wash water kept aside, salt to taste and bring to a boil on medium heat.
** When curry comes to a full boil, add the sliced raw mango pieces, mix well and let simmer until the raw mangoes are 80% cooked. Check consistency of the curry and add more water if necessary to bring to a thick gravy consistency of your desire.
** Once the curry comes to a full boil lower the heat to medium and add in the cleaned pedvo/ sardines (draining away the water its kept in), one by one into the vessel gently seeing to it that you spread it as a layer and not topple one on another.
** Gently shake the vessel with help of a cloth wound round the rim of vessel. When cooking fish, we usually avoid using spatula for stirring and shake the vessel into round motion gently lifting it about 2-3 inches above flame with the help of the cloth held on the rim of the vessel or tongs. Be careful when doing so, you may trip the vessel.
** Note : Do check out with any relative or neighbor who knows this method for a live demo, there is nothing more helpful than observation. If still not comfortable, then use a large spoon to mix, but avoid touching the fish, as they tend to break easily.
** It takes just about 3-4 minutes for the fish to cook once they are added to the simmering curry. So be careful and do not overcook them as it spoils the curry. Remove from heat and keep it aside covered while we prepare tempering of the curry.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter, add fenugreek seeds, curry leaves and dry red chillies cut to pieces and fry for a few seconds, avoiding browning them.
** Immediately pour the tempering over the fish curry and gently give a light mix. Cover with a tight lid and keep it aside for 20- 30 minutes for flavors to be infused into the curry. Fish curry always tastes best on settling well for a few hours. You can always reheat it carefully and serve it hot as it tastes great when infused well.
** “Sardines (Pedvo)- Raw Mango Curry” is done and ready to be served. Tastes best served with red boiled rice/ ukde sheetHa or plain rice, though I served with Urad- Rice Khotto (Idly steamed in jackfruit leaves baskets) our favorite combo at home, You can serve it with any of your favorite combos at home too, it tastes awesome either way. This fish curry is for all those fish lovers who love relishing south Indian style fish curries.
** For “Urad- Rice Khotto (Idly steamed in jackfruit leaves baskets)” Recipe, please follow the link given below ….
** For more “Fish” recipes, shared in the Blog, sharing a common link below, please browse through the same, they are all delicious and tasty and easy to cook ….
** If you love red boiled rice/ ukde sheetHa, but find it tedious or are unaware of cooking method, then try out my easy pressure cooker method of cooking it perfectly, sharing link to the same below, just browse through and try it out, you will not go wrong. I am also sharing normal cooking of rice removing the starch method link below too, just check it out …
** For “Red Boiled Rice/Tambde Ukde Tandla sheetha/Urpel Ari /LaL Mota Chawal” … Cooking of Red Boiled Rice using Pressure Cooker. My easy way out. Cooking red boiled rice/ ukde sheetha is considered laborious and time consuming, but I use a faster method and get perfectly cooked rice using pressure cooker. Anybody can follow this simple method, cook and enjoy hot red ukada boiled rice with a spicy Veg / Non. Veg Curry …. Please follow the link given below for the method of cooking .....
** Note : If for any reason you do not want to cook Boiled Rice, you can try out the normal rice prepared using Surthi Kollam or Wada Kollam rice by the following method too, which is normally the method of cooking in almost every Konkani Saraswat Home …
** For the Recipe of "Cooking Rice Starch Free/Vanu ghalnu SheetHa", where the Rice is cooked and the water is drained off to remove excess starch, Please follow the link given below ….
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