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Canned Sardine Curry
Quick and Delicious Sardine Curry in 20 minutes. Best served over white rice.
Instructions
Remove sardines from can and set aside in a bowl. Leave all tomato sauce in the can. There should be about 1/4 cup of tomato sauce.
Heat up a pot and add coconut oil. Add onion and sauté for one minute. Add ginger, garlic, green chiles and 1/4 tsp salt. Sauté until golden brown. Add fenugreek, turmeric, coriander and red chili powder. Sauté for 20 seconds on low heat so spices lose their rawness but do not burn.
Turn heat to medium. Add tomato sauce to the pot and stir. Cook for a few minutes until sauce is reduced and thick. Taste to make sure raw taste of tomato sauce is gone. Add 1/2 cup water, 1/4 tsp salt, stir and bring to a boil. Taste and add more salt if necessary. Reduce heat to low and add sardines to pot. Gently separate the whole fish so it's flat and sinks into the sauce. Add a sprig of curry leaves. Cover and simmer for 8 minutes.
After first 4 minutes, gently swirl covered pot. Continue cooking for another 4 minutes. Turn off heat. Tear up a few curry leaves and add to pot. Cover, swirl gently and set aside. This curry tastes better the longer it sits. You can eat the curry right away or let it sit at least 30 minutes if you have the time...and patience 🙂
What if you just have plain Sardines in olive oil. What can you substitute the tomato sauce from the sardine can? Tomato paste?
You can use tomato sauce from a can or tomato paste and water 🙂
Acquired all ingredients to try this. This is surprisingly delicious. Will try it again adding some veggies.
Thanks, Gerald
Glad you liked it, Gerald 🙂
Thank you for this recepie.
I really struggled to find a way to eat the sardines. You made it taste good, without making it unhealthy and full of sugar.
Yesterday I ate 3 cans. Normally I can barely finnish one 😄