INDIAN STYLE CANNED SARDINE CURRY

Indian-style canned sardine curry is a quick and flavorful dish that can be prepared in no time using canned sardines, onions, ginger-garlic paste, tomatoes, and a blend of aromatic Indian spices.

INGREDIENTS

  • 3 tbsp oil (or oil from canned sardines)
  • 1/2 tsp mustard seeds
  • 3/4 cup onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 cup ripe tomatoes, chopped
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • Salt, to taste
  • 1 cup water (adjust as needed)
  • 250 grams canned sardines (2 cans of 125 grams each)
  • 1 sprig fresh curry leaves

INSTRUCTIONS

  • Open the 2 cans of 125-gram sardines and set them aside. (I used sardines in olive oil.) Finely chop the onion and roughly chop the ripe tomato. Use ripe tomatoes for the best flavor.
  • Heat a pan and add the oil from the sardine cans. If you prefer not to use the canned oil, add 3 tbsp of any cooking oil. Once the oil is hot, crackle the mustard seeds.
  • Add the chopped onions and sauté until they soften and become translucent. Then add the ginger-garlic paste and stir for a few minutes.
  • Add the chopped tomatoes and cook, stirring occasionally, until they turn mushy. Next, add the red chili powder, coriander powder, garam masala, turmeric powder, and salt one by one. If you’re using sardines packed in salt water or sea salt, adjust the salt accordingly. Always check the can before adding extra salt.
  • Mix the spices well and cook the masala until the raw smell disappears. When the masala thickens, add water (start with a small amount and adjust the consistency as needed). Stir well and let it boil.
  • Once the curry reaches your desired consistency and the oil begins to separate from the masala, gently add the sardine pieces one by one.
  • Stir gently so the sardines are evenly coated with the curry. Cover the pan and cook for 6–7 minutes, stirring gently in between to ensure even cooking.
  • After 7 minutes, the curry should be thick, and the oil will float on top. Sprinkle a sprig of curry leaves for added flavor.
  • Serve hot with rice or roti.

Enjoy your delicious and quick Indian-style canned sardine curry!

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