Tuesday, 7 October 2014

Fish Curry with Canned Sardines

I am sure that you all would agree to life being a race now. We are all, either running after something or running for something. Even when cooking is your passion there are times when you look around for some easy to prepare meals that leave you satisfied at the dining table.

This fish curry with canned sardines is one such dish for me. It is ready in a jiffy and tastes rich and delightful. Don't hesitate to serve it with rice, the next time you run out of time. This will be so much better than the take-aways that you resorted to as a last minute option.

Serves: 4 - 6
Preparation Time: 5 minutes
Cooking Time: 15 minutes

  • 4 x 110g John West sardines in tomato sauce
  • 1 large onion, finely chopped
  • 1 large clove of garlic, minced
  • 1/4" ginger, minced
  • 1 medium green chilly, chopped
  • 1 sprig curry leaves
  • 2 tbsp cooking oil
  • 2 tsp mustard seeds
  • 2 small tomatoes, chopped
  • 3/4 tbsp coriander powder
  • 1/2 tbsp paprika
  • 1/2 tsp fenugreek powder
  • 1/2 tsp jeera powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp pepper powder
  • 1 tsp white vinegar
  • 3/4 cup water
  • salt to taste
1. Heat oil in a cooking pan. Splutter mustard seeds and then add onion, ginger, garlic, green chilly, curry leaves and salt.When colour of onion changes to light brown add all spices and stir well until roasted. Add tomatoes, mix well and cook. Mash tomatoes and add water and bring to boil. Then add vinegar and canned sardines. Mix lightly without breaking the fish pieces. As soon as this starts boiling, remove from flame.

It is best to wait for 30 minutes before serving.


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