Sunday 25 January 2015


I learnt this recipe from mother in law.  Her mother in law used to prepare this.  This can be prepared with big or small pedvo.   In Konkani  ‘pedvo’ means mathi/sardine,  ‘kothambari’ means coriander seeds, ‘methi’ means uluva/fenugreek  and ‘phanna upkari’ means mulakittathu (spicy sauce with chilli,  tamarind, roasted fenugreek and coriander masala seasoned with onions).  This can be  prepared with big or small pedvo.  Any fish can be used in this recipe but it tastes best  with pedvo.


Pedvo/sardines                    -  30 to 40 medium size
Red chilli powder                 -   3 to 4 tsp
Black pepper corns              -    ¼ tsp 
Methi seeds                          -    ¼ tsp
Coriander seeds                   -    2 to 3 tsp
Tamarind                               -    1 small lemon size ball
Onion                                     -     1 big
Salt to taste
Oil for cooking


Cut and clean pedvo/sardine and keep aside. 
Soak tamarind in ½ cup warm water for 10 mts and prepare puree and keep aside.
Finely chop onions.
Heat 1 or 2 tsp oil in a seasoning pan in low flame, add coriander seeds, methi seeds and pepper corns  fry till nice aroma comes.
  Switch off gas add chilli powder and mix it  well.  Then grind this with tamarind puree into fine paste.  transfer this paste to earthen pot add enough water for gravy add salt and bring it to boil for 5 to 10 mts.  Then add cut and cleaned fish cook in medium flame for 5 to 10 mts,  heat  1 tbsp oil in seasoning pan add finely chopped onions  fry  till golden  brown pour this on boiling fish gravy and mix well.
Pedve kothambari methi phanna upkari is ready to serve with  boiled rice.  In my home everybody loves to eat this with Kerala moru curry and pappad.

Note : This is very spicy adjust spice lever as per your taste.

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