Mathi Mapas (Sardine Mapas)

Ingredients for Mathi Mapas (Sardine Mapas):

1. Dried Red Chilli – 5 

    Coriander – 2 small spoons 

    Shallots – 2 

    Chopped Ginger – 1/4 small spoon 

   Turmeric – A small piece 

2. Grated Coconut – 1.5 cups 

3. Coconut Oil – 4 small spoons 

    Mustard Seeds – 1/4 small spoon 

    Fenugreek – 2 pinches 

    Curry Leaves – A little 

4. Shallots (sliced lengthwise and thin) – 4 small spoons 

    Ginger (sliced lengthwise and thin) – 1/2 small spoon 

    Garlic (sliced lengthwise and thin) – 1/2 small spoon 

    Green Chilli – 4, slit at the tip 

5. Cleaned and Cut Sardines – 1/2 kg 

    Salt, Malabar Tamarind – As required 

How to prepare Mathi Mapas (Sardine Mapas)?

1. Grind the first set of ingredients into a paste and keep it aside. 

2. Extract 1/2 cup of first coconut milk and 1.5 cups of second coconut milk from the grated coconut. 

3. Heat 4 small spoons of coconut oil in a pan, splutter mustard seeds, and then add fenugreek. Fry well and add a little curry leaves. 

4. Add the fourth set of ingredients to this and sauté on low flame. Do not let the oil separate. 

5. Pour the second coconut milk into this and bring it to a gentle boil.

6. Add the fish pieces, along with salt and Malabar Tamarind as required. Cover the pan three-fourths and cook. 

7. Once the fish is cooked and the gravy reduces, pour the first coconut milk.

8. Gently rotate the pan so that coconut milk reaches every corner. Let it boil gently once more, then remove from heat. 

Courtesy: Vanitha Magazine, March 1-14, 2025

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