Saturday, 4 May 2013

Sardines in Sichuan Pepper seasoned gravy or "Pedve theppala Ghashi" in Konkani

Sardines are rich in numerous nutrients that have been found to support cardiovascular health. They are one of the most concentrated sources of the omega-3 fatty acids, which have been found to lower triglycerides and cholesterol levels. Also an excellent source of vitamin B12 that promotes cardiovascular well-being.
Sardines are not only a rich source of bone-building vitamin D but also a very good source of phosphorus, a mineral that is important to strengthening the bone matrix. Hence eating sardines atleast twice a week, is good to ward off osteoporosis.
Sichuan pepper is not only tasty, but is also reported to have a number of health benefits and is sometimes used as a blood purifier and digestive aid.
Here is a lip smacking fish curry which is chilly and coconut based but seasoned with Sichuan pepper and coconut oil.
Goes perfectly well with rice or dosa.
Serves 3

Sardines - 6
Grated or desiccated coconut - 1 handful
Tamarind piece - 1 inch
Dry red chillies - 5 to 10 (depending on your palate)
Coconut Oil or Olive oil - 1 tsp (to garnish - optional)
Sichuan pepper - 1 handful

Wash and clean the sardines and keep aside.
Dry roast the red chillies until they give out a good aroma.
Now wet grind coconut, tamarind and the roasted red chillies along with a little water to form a smooth paste.
Once the paste is ready, pour into a vessel and keep aside.
Do not wash the blender but use it further for preparing the sinchuan pepper seasoning.
In the same blender or mixer, add the sichuan pepper along with 1/2 cup water and blend for 3-5 minutes till the water mixes well with the sichuan pepper and the remaining paste in the blender.
Now strain the pepper and remove it out of the liquid and mix this liquid with the ground paste which has been kept separate earlier.
You can discard the remaining pepper now.
The gravy would now be having the lovely aroma and taste of the sichuan peppers.
Now take a heavy bottomed pan, add the ground masala (already mixed with the sichuan extract) along with salt and mix well, now add sardines to this and bring to boil. Sardines will cook in 5-7 minutes on medium heat.
Garnish with 1 tsp of coconut oil for authentic taste.
Alternately you could use Olive oil too.
Serve hot with rice, dosa or bread.

Google+ Followers

Search my blog