Indian Style Canned Sardine Curry with step by step pictures and a video recipe.
Canned Sardines comes as handy when you do not have any fresh vegetables to cook. It is also useful for those who don’t have access to fresh fish.
I have used Seasons brand skinless boneless sardines in olive oil for making this curry. This is a simple curry that uses basic spices from an Indian kitchen. I used ripe tomato for this curry which gives a perfect consistency. Though it is a boneless, you can find few very small bones which can be consumed along with the curry which is said to be rich in calcium.
I used 2 tins of 125 grams of canned sardines and used oil from one tin to make this curry. I discarded the oil from the other tin. If you do not want to use the canned oil, you can use the oil of your choice for making this curry.
Basic Information:
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 3
Ingredients:
Oil from canned sardine or 3 tbsp oil
½ tsp mustard seeds
¾ cup onion, finely chopped
1 tsp ginger garlic paste
1 cup ripe tomato, chopped
1 tsp red chilli powder or to taste
1 tsp coriander powder
½ tsp garam masala
¼ tsp turmeric powder
Salt to taste
1 cup water
250 grams canned sardine (2 count of 125 grams can)
1 sprig curry leaves
Video Recipe:
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Step Wise Recipe:
1. Open 2 cans of 125 grams of canned sardine and keep it aside. I used canned sardine in olive oil. Finely chop the onion and roughly chop the ripe tomato. Choose ripe tomato for best results.
2. Heat a pan. Add the oil from the sardine can. if you do not want to use the oil from the can, then add 3 tbsp of any oil.
3. Add 1/2 tsp mustard seeds and allow it to crackle.
4. Add onion and saute till it becomes soft and translucent.
5. Add ginger garlic paste and saute it for few minutes.
6. Add a cup of tomato and stir till it becomes mushy.
7. Once the tomato becomes soft and mushy, add a tsp of red chilli powder. Adjust it according to your personal spice level. Add 1 tsp of coriander powder, 1/2 tsp of garam masala, 1/4 tsp turmeric powder and salt to taste.
8. Mix well and cook the masala till the raw smell goes off.
9. Once the masala starts forming a thick consistency, add a cup of water (adjust the water consistency according to the need but start with very little quantity). Mix well and allow it to boil.
10. Once the curry reaches its desired consistency and the oil started to separate from the curry, add the sardines pieces one by one.
11. Stir gently so that the sardines get immersed in curry.
12. Cover and cook for 6 to 7 minutes ot until the sardines are well cooked. Stir inbetween for uniform cooking.
13. After 7 minutes, the curry becomes thick and the oil started floating on top of the curry.
14. Sprinkle a sprig of curry leaves.
15 Serve hot with rice or roti.
Serving Suggestions:
1. Serve this curry as a side dish for idly for breakfast.
2. Serve this curry as a side dish for rice or roti for lunch or dinner.
Notes:
1. Canned sardines have very small bones which can be eaten along with the curry.
2. Add the sardines only after the desired curry consistency is reached.
