Chala Curry/ Saradine Curry (Traditional Kerala Style)

Chala Curry/ Nadan Mathi/ Saradine Curry is a very simple traditional kerala style fish curry which is very much famous among the Keralites. Very less ingredients is used to make this curry & this non vegetarian curry can be made in minutes. In Toddy shop ( kallu shap) spicy fish curry is served with tapioca. Try this recipe once at least in your kitchen….

Ingredients:

Saradine/ Chala – 6 nos (nicely cleaned)
Ginger – Garlic paste – 2tbsp
Shallots/ Cheru ulli – 10nos (chopped)
Curry leaves – 6nos
Chili powder – 4tsp
Turmeric powder – 1tsp
Pepper powder – ½ tsp
Tamarind/ Valanpuli – 3 nos (soaked in water)
Coconut oil – 3tbsp
Salt as per taste.

Method:

Heat a kadai. Pour Oil into it. When oil turns hot add the ginger – garlic paste. Nicely sauté till raw smell goes.
Then add the chopped shallots & sauté till the shallots become tender.
Add Chili powder, turmeric powder, curry leaves & little salt. Nicely sauté for 2mins.
Then pour 3cups water & allow the mix to boil.
When it starts boiling, add the soaked tamarind, pepper powder & adequate salt.
Then add cleaned saradine/ chala & low flame & cook till water is evaporated to half.
Don’t use ladle to stir the curry as it will break saradines. Instead you can lift the kadai & rotate it in clockwise & anti clock wise direction.
Remove it from flame & garnish with few curry leaves. Keep it aside for 1hour.

Kerala traditional Saradine/ Chala curry is ready to serve. Best combination is cooked Tapioca/ Kappa. Or else hot plain rice.

How to make cook Tapioca:

Ingredients:

Tapioca/ Kappa – 1kg medium size (cut into three equal size)
Turmeric powder/ Haldi – ½ tsp

Method:

Take chopped Tapioca in a deep bottom vessel & add water so that the tapioca is nicely immersed.
Add turmeric powder & allow it to boil.
Low the flame & check in middle whether it is cooked or not.
When cooked, drain the water completely from the cooked tapioca & see to it that the tapioca doesn’t break.

Cooked tapioca is ready to serve.