“Pedvo (Tarli/ Bootai/ Sardines) Ambata” … ambata is a simple aromatic curry with onion seasoning from GSB Konkani Saraswat Cuisine, be it prepared as veg or non veg. … prepared this delicious ambata with sardines that tastes best served with ukde sheetHa (red boiled rice)/ steaming hot rice along with few veggies as side dish during meals … Veggies do excuse ... Yummilicious …
** Pedvo (Tarli/ Bootai/ Sardines) is available all over the world and is considered to one of the healthiest fish. 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 and for health benefits etc. you can just browse through Google as there is plenty out there.
** Fish curry taste best served with red boiled rice or plain steamed rice, however, I do also enjoy relishing them with Khotto (Idly) or dosa’s especially panpolo (neer dosa) and trust me it’s a wonderful combo too. My hubby loves to relish them with Mumbaikar’s all time favourite Pav (bread) while in southern parts of our country many relish it with Kappa etc. so just experiment with combos and enjoy them. I have already shared plenty of posts just browse through and you will find many notes shared.
** Note : For preparation of curries you can use any one of tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available region wise. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is standard pattern followed in GSB Konkani Saraswat Cuisine.
** Sharing this simple fish curry with aromatic onion tempering, do try it if like us you too love fish curry- rice in your home. It is a psychological desire to make Sunday meals much more satisfactory compared to other days, maybe being holiday one gets to relax and enjoy food with family. There are plenty of fish recipes in the Blog to which I will share a common link at the bottom of this recipe, plz. do browse through them and try them out in your leisure. They are all tasty and your family is sure to love it.
** Here is my recipe for “Pedvo (Tarli/ Bootai/ Sardines) Ambata” … my style …
** Ingredients :
Sardines/ Pedvo/ Bhutai/ Tarli : 12-15 medium sized.
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Oil/ Tel/ Tela : 1 tsp
Soyi (Coconut/ Nariyal) : 1 cup freshly grated
Kashmiri Red Chilly (Kumte Mirsanga/ Byadgi Mirchi) : 8-10
Coriander Seeds (Dhania/ Kothambari) : 1-2 tblsp
Chinchama (Tamarind/ Imly) : one small marble sized
** For Tempering/ Pannaka/ Tadka :
Onion/ Kanda/ Piyavu : 2 large sized
Oil/ Tel/ Tela : 2-3 tblsp
** About Pedvo/ Sardines/ Tarlee/ Bootai/ Mathi : Usually I buy them all cleaned from my fish vendor or at market as the service is available almost everywhere when we purchase the same. If not, wash, scrap off the scales on the skin of the fish with a blunt knife, wash, pat dry, trim off its edge on its tail, cut off the fins and the side wings. Then slice off the head portion and then give a cut on the stomach side at length to clean the fish from within. As the fish is medium sized I have retained it whole. Clean the fish especially its stomach area and the inside portion very thoroughly. Wash in plenty of water changing them a few times, then apply a little bit of salt all over and keep it aside ready, You can put it in plenty of water and keep it aside until to be cooked or apply salt, mix well and rest aside too, any method you prefer to follow as per your family traditions.
** Note : Cleaning, cutting and handling of fish is something that needs to be watched keenly a few times which according to me is one of the best way to learn about preparing the fish ready to be cooked. However, you can watch any You Tube for the same too, but do try to learn it from a experienced person/ friend/ relative if possible as it will be something you will be very thankful about in later years.
** Gently rinse the cleaned (as mentioned above) sardines/ pedvo in plenty of water and put in a vessel filled with clean water until we go about preparing the masala. Some people apply lemon, haldi/ turmeric, salt all over fish pieces and allow to rest, well my amma never followed that procedure, neither do I, I just keep them in water, gently clean again in fresh water and add them to the curry, that’s it.
** Peel off the skin of piyavu (onion/ kanda) and chop them to fine pieces and keep it aside ready for tempering/ pannaka/ tadka.
** Masala to be ground : Heat oil in a small pan and fry the coriander seeds, when they turn light reddish in color add in the red chillies and further fry for a few seconds. Remove and add them into a mixer grinder along with freshly grated coconut, tamarind and grind all together to a fine paste adding just enough water. The masala should be thick and fine textured. If adding any tart tasting veggies then remember to skip addition of tamarind while grinding otherwise the curry will taste too khatta/ tangy in taste.
** Add ground masala in a broad flat vessel (always use flat and broad vessels to cook fish) and add some water to bring to a thick gravy consistency. Bring to a boil on medium heat stirring well in between for even cooking. When you see bubbles appearing on the surface add salt to taste along with a handful of finely chopped onion from the one kept aside for tempering, its Optional, however it tastes great.
** Gently add in the cleaned and kept ready sardines/ pedvo one by one into the curry taking care to see that you lay them on a single layer spread out without toppling on each other. Raise the heat to medium and bring to a boiling point stirring gently in between until the fish is cooked and done. Fish gets cooked fast, say maximum about 5-8 minutes only, so be careful and do not overcook them, lest they break.
** Note : Do not boil or cook the curry in excess, as fish hardly takes more than 5-8 minutes to get cooked well, also stirring briskly will break them, so you should just try shaking the vessel with help of tongs or cloth in circular movements which is what most of us amchies do when it comes to cooking fish curry.
** For Tempering/ Pannaka/ Tadka : Heat oil/tel in a small pan along with finely chopped onion/ piyavu and fry until they turn evenly brown in color. Do not let them burn lest it turns bitter and the curry loses out on taste, so be careful while frying. When evenly browned, remove and pour immediately over the simmering curry and give a gently mix. Remove from fire, cover and keep aside for 10-15 minutes for the flavor to be infused. While serving if you find the curry too thick you can add some hot water.
** “Pedvo (Tarli/ Bootai/ Sardines) Ambata” is done and ready to be served. In my home we always prefer to relish fish curry served with ukde sheetHa (red boiled/ kerala matta rice) though it taste awesome served with plain rice too. Fish curry always tastes awesome after resting it for few hours or half a day or so and you need not worry about reheating and serving it, in my home we always prefer to enjoy it for 2 days.
** Off course the next best choice would be I guess, mildly spiced rice items, like pulav, ghee rice or jeera rice. These days many avoid eating rice, a matter of their own choice, in which case you can serve with Roti or Chapathi too in which case remember to keep the texture of the curry slightly thicker than when to be served with rice. Tastes equally good served with Idly, dosa, appo or oondi too, which are all choices of people from southern part of India as is the food habits of the region.
** I always endorse that home cooked food is best way to keep your family safe, active, healthy and is one of the best gift you can pass on to coming generations. It is not all difficult as it seems when you read through and over years turns out to be a breeze work with little planning. Do try out this fish curry if you are a non- vegetarian and enjoy with your family and friends. There are plenty of wonderful, easy, traditional dishes both Veg and Non.Veg in the Blog that you can try out in leisure too.
** Sharing a common link below to all “Fish” dishes shared in the Blog, you may browse through in leisure and try them out too …
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