Boothai Gassi with Boiled Rice

Instructions

1. 1

   Preparation

   • Thoroughly clean the sardines, removing scales and guts. Make a few light gashes on both sides of each fish and set aside.
   • Soak the tamarind in 1/2 cup of warm water for about 15 minutes. Squeeze the tamarind to extract all the pulp, then strain the liquid and discard the solids.
2. 2

   Roast the Spices

   • Place a small pan over low-medium heat. Add the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices release a fragrant aroma. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool down completely.
3. 3

   Grind the Masala Paste

   • In a high-speed blender or grinder, combine the cooled roasted spices, grated coconut, garlic cloves, turmeric powder, and the prepared tamarind pulp.
   • Add about 1/2 cup of water and grind everything to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve the right consistency.
4. 4

   Cook the Curry Base

   • Heat the coconut oil in a wide, heavy-bottomed pan or a traditional clay pot (manchatty) over medium heat.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the ground masala paste to the pan. Cook for 6-8 minutes, stirring frequently, until the raw smell of the masala disappears and you see oil beginning to separate from the edges.
5. 5

   Simmer and Finish the Curry

   • Pour in 1.5 cups of water and add salt. Stir well to combine and bring the gravy to a rolling boil.
   • Reduce the heat to low, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld together.
   • Gently slide the cleaned sardines into the simmering gravy one by one. Add the sprig of curry leaves.
   • Cook on low heat for 7-8 minutes, or until the fish is cooked through. Do not stir with a spoon; instead, gently swirl the pan occasionally to prevent the fish from breaking.
   • Once the fish is cooked, turn off the heat. Let the curry rest for at least 20-30 minutes before serving to allow the flavors to deepen.