- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
The recipeThis sardine curry is a fish dish from Kerala which makes use of the abundance of sardines from the Arabian Sea and as we like sardines we wanted to find a way to cook them when we returned to the UK and were pleased to discover this authentic recipe.
- 700g fresh sardines, prepared and cut into chunks
- ¼ tsp turmeric
- 1 tsp chilli powder
- 2 tsp ground coriander
- 2 tsp coconut oil or vegetable oil
- ½ tsp black mustard seeds
- ½ tsp fenugreek seeds
- 5 shallots, sliced
- 8g fresh ginger, sliced
- 2 garlic cloves, chopped
- ½ tsp tamarind paste
- ½ tsp salt
Make a paste of the turmeric, chilli and coriander powders using a little water.
Heat the oil in a saucepan or a karahi and add the mustard seeds and fenugreek seeds and fry until the mustard seeds begin to pop.
Add the shallots, ginger and garlic and fry until the shallots are starting to brown then add the masala paste and fry for a few seconds, making sure it doesn’t burn. Add the tamarind paste,salt and a little water to make a gravy and bring to the boil.
Add the sardines and simmer on a low heat for about 10 minutes or until the fish is cooked. Add water as necessary and avoid moving the fish too much to avoid it breaking up. Turn the fish over gently or just spoon over some of the gravy during cooking.
This dish improves if left to cool for a few hours to give the flavours time to develop. Reheat and serve hot.