Indian Style Canned Sardine Curry
Indian Style Canned Sardine Curry is one of the quick and tasty curries that can be made in a jiffy using canned sardine, onion, ginger garlic paste, tomato and Indian spices.
Ingredients
- 3 tbsp oil or use oil from canned sardine
- 1/2 tsp mustard seeds
- 3/4 cup onion finely chopped
- 1 tsp ginger garlic paste
- 1 cup tomato ripe and chopped
- 1 tsp red chilli 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 sardine 2 counts of 125grams can
- 1 sprig curry leaves fresh
Instructions
- Open 2 cans of 125 grams of canned sardines 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.
- 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. Crackle mustard seeds once it is hot.
- Add onion and saute till it becomes soft and translucent. After that add ginger garlic paste. Give a nice stir for few minutes.
- Add chopped tomatoes and stir till it becomes mushy and then add red chilli powder, coriander powder, garam masala, turmeric powder and salt one by one. If you use sardine in salt water or uses a sea salt, make sure to add less salt. Always read the pack before adding salt.
- Mix well and cook the masala till the raw smell goes off. Once the masala starts forming a thick consistency, add water (adjust the water consistency according to the need but start with very little quantity). Mix well and allow it to boil nicely.
- Once the curry reaches its desired consistency and the oil started to separate from the curry, add the sardines pieces one by one.
- Stir gently so that the sardines get immersed in curry. Cover and cook for 6 to 7 minutes or until the sardines are well cooked. Stir gently in between for uniform cooking.
- After 7 minutes, the curry becomes thick and the oil started floating on top of the curry. Sprinkle a sprig of curry leaves.
- Serve hot with rice or roti.
Video
Notes
- Canned sardines have very small bones which can be eaten along with the curry.
- Add the sardines only after the desired curry consistency is reached. Generally Canned sardines don't need more time to cook but in order to incorporate the masalas in it, I cooked for 6-7 minutes covered. Do not cook more than the mentioned time.
- I haven't mentioned the salt quantity as it varies based on the brand of canned fish you use. If the pack says it has sea salt in it or the sardines are packed in salt water/brine, then reduce the salt quantity. Always read the pack instructions before adding salt.