Sardine Curry

A can of sardine in the pantry is always a good thing to have. And since V loves sardines, I occasionally make sardine curry. We usually eat this with rice, thosai (indian lentil and  rice crepe), prata and sometimes even with chapati.

Recipe:

1  tsp         fenugreek
2  tsp         cumin
1  tsp         fennel seeds
4  tbsp      Baba's fish curry powder
1  can       Sardine in tomato sauce - remove bones from sardine
1  sprig    curry leaves
3  cloves garlic - grated
1  tsp       grated ginger
2  tbsp     olive oil
1.5 cup   magnetised water
1/4 cup   tamarind diluted in water, drained

Method:

1. Heat oil in a wok. Add spices and once they pop, cut curry leaves with scissors straight into the wok, grated ginger and garlic and fry until aroma arises.
2. Then add curry powder and water and allow to boil.
3. Once it comes to a boil, add sardine with the tomato sauce and cook for 3-4 minutes.

4. Followed by the tamarind water. Boil for 5 minutes.
5. Add salt to taste and dish out.