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!
Woww, irresistible and colour of the curry is just inviting me.