Sardinecurry Recipes

QUICK SARDINE CURRY

Steps:

• Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.

SARDINE CURRY

Steps:

• Heat oil and fry the fenugreek and cumin till fragrant.
• Add onion, ginger, garlic and curry leaves.
• Saute till onions are soft.
• Add tamarind water, curry powder, salt and boil for about 10 minutes.
• Add the rest of the ingredients and boil till the ladies fingers are cooked.

SARDINE CURRY

Steps:

• Heat some olive oil in a pot. Add in fish seasoning spices and cook until they release their fragrances. Add in onion, garlic and ginger. Cook until they're golden brown. Add in curry powder, turmeric powder and mix well. Add in water, mix and cook until it thickens, stirring now and then.
• Add in sardines together with the tomato sauce, coconut milk, okras, pinch of salt and mix everything together. Bring to a simmer and cook until the okras are soft. Add in chilies, lemon juice and give it a stir. Cook for another 1-2 minutes and it's ready to serve.

MANGLOREAN SARDINE CURRY

Steps:

• Heat a tbsp.
• of oil in a pan.
• When the oil is hot, add red chillies, corriander seeds, cumin seeds, fenugreek seeds and black peppercorns.
• Roast on slow flame.
• Cool the roasted masala.
• Add coconut, onion, tamarind and garlic to it.
• Mix well and put this into a grinder/blender bowl.
• Grind this well in it.
• Put the ground masala into the pot in which you will be cooking your Sardine curry.
• Add the required quantity of water to make the curry.
• Add salt to taste.
• Add green chillies and 1 cube of Maggi vegetable stock with onion.
• Mix well and bring to a boil.
• Make sure that the stock cube has completely dissolved.
• When the curry has boiled for about 10 minutes, add the sardines and allow to simmer for 5 minutes.
• Remove from flame.
• Garnish the curry with corriander leaves.
• Serve hot with rice!