Ingredients:
1.5 - 2 lbs of sardines, cleaned
For Roasting Coconut:
¾ cups grated coconut
½ cup shallots or red onion
2 tablespoons of spicy red chili powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon fennel seed powder
¼ teaspoon fenugreek seeds or powder
½-long piece of ginger, thinly sliced
2 large garlic cloves, sliced
2 sprigs of curry leaves
For sautéing arrap:
2 tablespoons coconut oil
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
2 sprigs curry leaves
½ cup water for grinding arrap, more as needed
1 ¼- 1 ½ cups water for mixing arrap
Garnish:
1 teaspoon coconut oil
1-2 sprigs curry leaves
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