For 4 sardines.
Soak 4 small pieces of kokum in 1/4 cup of hot water.
Heat 2 tbsps of coconut oil & add 1/2 tsp of fenugreek. Add 1/4 cup of thinly sliced shallots, 4 big garlic cloves, 1/2″piece of ginger (julienned), a few curry leaves & 2 slit greenchillies; saute till the shallots turn brown.
Add 1 bit heaping tbsp of kashmiri chilly powder & 1/2 tsp of turmeric powder. Add 1 cup of water, a pinch of powdered fenugreek, kokum along with the water it was soaked in & salt; bring to a boil. Slide in the sardines & cover cook on low heat for 25 minutes.
Serve hot with rice/ roti/ kappa.
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