Pedve Panna Upkari – Spicy Sardine Curry

Typically this fish curry can prepared with many varieties of fish like Pomfret, Anchovies & Mackerel, this particular recipe uses a local Indian Sardine fish. It is called Tarle in Marathi, Pedve in Konkani. This dish is very spicy but you can adjust the number of chilies according to your preference. Lets start with the ingredients.


Ingredients for Gravy

  • Sardine Fish 1 Kilograms
  • 20 Madras & Byadgi Chilies
  • 2 tbsp Coriander Seeds
  • 1/4 tsp Fenugreek Seeds
  • 2 to 3 Cloves of Garlic
  • 1/4 tsp Mustard Seeds
  • 1 Big Red Onion Finely Chopped
  • 1 tbsp Coconut Oil for frying.
  • 2 tbsp Grated Coconut (optional)
  • 25 grams of tamarind.

Ingredients for Seasoning

  • 1 Big Red Onion Finely Chopped
  • 2 Green Chilies
  • 1/2 tsp Mustard Seeds
  • 2 tbsp Coconut Oil
  • Few Curry Leaves


  1. Wash the fish clean, sprinkle a pinch of salt and keep aside.
  1. Take a frying pan and heat some coconut oil in it to fry the red chilies. The chilies shouldn’t get burnt, so fry them with caution. Remove the chilies from oil and keep them aside.
  2. Now put the coriander seeds, fenugreek seeds, garlic and mustard seeds in the same frying pan and fry till you get an aroma. The coriander will be a bit golden in color too.
  1. Put the fried ingredients along with the grated coconut in a blender and make a fine paste. The grated coconut is optional here, it slightly thickens the gravy and adds a sweet flavor.
  1. Put the paste in a earthen curry pot, add some water to bring it to a consistency of your liking. Bring it to a boil.
  2. When the gravy starts boiling add the finely chopped red onions. Then cook for another 3 minutes.
  1. It is time to add the cleaned fish to the boiling gravy. Wait till the fish is cooked.
  2. Heat some coconut oil in small seasoning pan, Add Mustard seeds.
  3. When the mustard seeds start crackling, add finely chopped onion, slitted green chilies. Wait till the onions get golden in color.
  4. Add the hot seasoning to the gravy and quickly close the lid of the pot to seal all the smoke and aroma. Add some curry leaves too.
  5. Your spicy sardine curry is ready to serve with hot bowl of rice.

I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe.

2 Comments on this recipe

Leave a Comment

Your email address will not be published. Required fields are marked *