Canned Sardines Curry

Ingredients

Canned sardines in tomato sauce – 450 gm

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/8 tsp

Ginger – 2 tsp crushed

Garlic – 2 tsp crushed

Small onions – 5 sliced

Green chilly – 1 slit

Curry leaves – 2 sprigs

Coriander powder – 1 tsp

Fish masala – 1 tsp

Chilly powder – 2 tsp

Kashmiri chilly powder – 2 tsp

Turmeric powder – 1/2 tsp

Tamarind – 1 gooseberry size

Water – 1/2 cup + 1 cup

Salt  – to taste

Grated coconut – 1/2 cup

Coriander leaves – 2 tbsp chopped (optional)

Method

Soak the tamarind in 1/2 cup of water.  Grind the coconut to a fine paste using little water.  Drain the excess oil from sardines.  Heat oil in a ‘manchatti’ or a non-stick pan, and splutter mustard seeds and fenugreek seeds.  Add ginger and garlic, fry till aroma comes out.  Add onions, green chilly and curry leaves.  Fry till onions turn light brown in color.  Add the spice powders and fry for a minute.  Now add the coconut paste, tamarind extract, water and salt.  When it boils, add the sardines with the sauce.  Cook covered on a low flame till the gravy is thick and oil starts to float on top.  Add the coriander leaves and switch off the flame.  Delicious ‘Canned Sardines Curry’ goes well with rice, chapathi, idli, dosa and bread.  Enjoy!