20/03/2026
Recipe for kerala style sardine fry !! Preparing Mathi Porichathu (Sardine Fry) in coconut oil is a staple of Kerala cuisine. The key is a thick, spicy masala paste that clings to the fish, which then crisps up beautifully in the oil.
Prep time: 20 mins | Cook time: 15 mins
Ingredients
• Main: 500g Fresh Sardines (Mathi), cleaned and with deep gashes cut into the sides.
• The Frying Medium: 4-5 tbsp Moopans Coconut Oil (enough for shallow frying).
• The Masala Paste:
• 1.5 tbsp Kashmiri Red Chili Powder (for that deep red color without excessive heat).
• ½ tsp Turmeric Powder.
• 1 tsp Black Pepper Powder.
• 1 tsp Ginger-Garlic Paste.
• A pinch of Fennel Powder (optional, for aroma).
• 1 tsp Lemon Juice or a small piece of soaked Tamarind pulp.
• Salt to taste.
• Aromatics: 2 sprigs of fresh Curry Leaves.
Instructions
1. Marination: In a small bowl, mix all the “Masala Paste” ingredients with a teaspoon of water or coconut oil to form a thick, smooth paste.
2. Coat the Fish: Apply the masala generously over the sardines, making sure the spice mix gets into the gashes you cut earlier. Let it marinate for at least 20–30 minutes.
3. The Fry: Heat a heavy-bottomed frying pan or a Chatti and add the Moopans Coconut Oil. Once the oil is hot (but not smoking), drop in the fresh curry leaves—they will crackle and infuse the oil with flavor.
4. Cooking: Place the sardines in the pan. Do not crowd them. Fry on medium heat for about 5–6 minutes until the bottom side is crisp and dark red.
5. Flip: Gently flip the fish and fry the other side for another 4–5 minutes. The exterior should be crunchy while the inside remains juicy.
6. Garnish: Remove and drain on paper towels. Serve hot with a side of sliced red onions and a wedge of lime.
Tip: For an extra authentic touch, try crushing 4-5 small shallots (chuvannulli) and adding them to the oil while frying for a caramelized onion aroma.
