Canned Sardine Curry
Quick and Delicious Sardine Curry in 20 minutes. Best served over white rice.
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 15oz/425g canned sardines in tomato sauce
- 3oz/85g1 small red onionfinely chopped
- 1tbsp garlicminced
- 1tbsp gingerminced
- 2 green chilesslit in half lengthwise
- 1/8tsp fenugreek seeds
- 1/4tsp Red Chili Powder
- 1/2tsp ground turmeric
- 1tsp ground coriander
- 4tbsp coconut oilor vegetable oil
- 2sprig curry leaves
- 1/2cup/120ml water
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 🙂
Recipe Notes
