Koorkka in Sardines Gravy

You thought you can’t add a vegetable to sardines or any other fish, right? Yes! That’s exactly what I thought too. But you can add koorkka to fish. What is the end product? Yummy koorka and you can chuck the fish.

Let alone taste it, I have never even heard about it. So my friend Daly, a fellow Malayalam blogger who is a koorkka fanatic, conducts secret koorkka rituals, told me about this recipe, I surely wanted to give it a try. The only thing I have seen her really passionate about is koorkka and she has testified discreetly she is in love. So she can’t probably go wrong with a recipe that has koorkka in it.

Koorkka holds its shapes and absorbs other flavors and sits tight unlike a potato where if you add a small piece of potato the whole curry would taste like potato. With fish curry, it absorbs all the flavors of the fish and the gravy and you get an exceptional taste of koorkka.

This is supposed to be a Trichur regional specialty.

Sardines are medium sized fatty fish and is easily available and liked all over the World. Clean the fish,thoroughly, make a big slit on the side. Make red fish curry like I had explained before and add koorkka before adding the fish. Cook the koorka until tender and then add fish and cook until done. This actually tasted so good after I refrigerated the fish curry for one day.

Serve with rice or roti.

Note: You get cleaned and frozen koorkka in U.S with the name Chinese potato. They take a little longer to cook. So use a pressure cooker.