7-8piecesof jaargey or kokum or 1/2 teaspoon tamarind paste
5-6clovesof garlic
½of medium-sized onionchopped
3tablespoonsMangalorean curry masalaif you want make it from scratch you need 10 byadgi chillies,1 tablespoon coriander seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon methi seeds fried in a teaspoon of oil and ground to a paste
Soak jaargey or kokum overnight (if possible) or soak it in hot water for 15 minutes. Remove the jaargey and reserve the liquid (filter it, if required).
For the Base Masala - Grind garlic, onions, coconut, salt, pepper along with Kundapur masala powder and the reserved liquid from jaargey or (kokum or tamarind paste) with a little water to make it into a fine paste.
For tempering - Heat oil in a medium sized kadhai or wok on medium heat and add mustard seeds to it. When they start spluttering add kadipatta to it. Let it fry for around 20 seconds and then add onions and fry them till they are translucent.
Add the ground paste to the onions and add 1 cup of water or enough water to make it into a curry like consistency.
When the gravy starts to boil, add the cut fish,green chilies and ginger paste, reduce the heat to medium-low and cook till it is done [Note - Sardines are very delicate, so do not stir the curry with a ladle while cooking, instead shake the kadhai gently with the help of tongs or cloth to stir.)