Take each sardine,clean and then make 3-4 slits on each side.Keep them aside.
Grind chilly powder, coriander powder and turmeric powder to a fine paste adding some water. Finally add fenugreek seeds and grind again and keep it aside.
In a clay chatti (pot) heat some oil on law flame and spread it to all sides. Then take each karuveppila sprigs and make layers.
Mix the above masala with fish pieces and put it over the karuveppila layers. Add a cup of water with fish tamarind and enough salt and add some more karuveppila springs. Cover it and lower the flame and cook. Once the fish is in the pot do not stir. Simply let it simmer gently for 10
- 15 minutes until the fish is cooked. Add 2 tsp of coconut oil and swirl the pot around once so that the curry is over the fish and the mixture is evenly distributed.
Serve with rice.
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