It’s Tuna Tuesday with a Twist. Yes, coz I’m cooking Sardines today. Sardine is one fish I relish the most. It’s an excellent source of omega-3 fatty acids and can be cooked in any style of gravy, yet it tastes delicious. My previous version was a tomato-based curry, but this time I have tried to cook it in a creamy coconut-based curry with lots of curry leaves to lend a fresh citrus aroma. The nice crunch is complemented by the abundant use of onions. This oily forage fish is often consumed in canned form, and I have used the same in this recipe. In addition to beneficial fatty acids, this fish is also loaded with Vitamin B12, which aids in energy metabolism. I always find the tiny fishes tastier than their larger counterparts, which is why I wanted to try this recipe. Also, because they are low in the food chain, sardines are very low in contaminants such as mercury, relative to other commonly consumed fish. If you’re looking to try something new in place of grilling or smoking, give this curried sardines recipe a try. The idea is to use the spices yet retain the taste of the sardine.”
Such a delish recipe calls for a poem to be penned, so here it goes –
An oily forage fish
Makes a wholesome dish
Often grilled, pickled or smoked
The best flavour comes out
When it’s gently fire-stoked
I once cooked in haste
Surprisingly mighty in taste
A bellyful if we can
Packed…like Sardines in a Can
Prep Time – 10 mins
Cook Time – 20 mins
Total Time – 30 mins
Serves – 3
Ingredients:
Sardines – 2 Tin ( 100 gms each )
Onion – 50 gm
Coconut milk – 1 cup
Curry leaves – few sprigs
Mustard seeds – a pinch
Ginger-Garlic paste – ½ tsp
Turmeric powder – a pinch
Red Chilli powder – 1 tsp
Mustard Oil – 3 tbsp ( can use any other oil )
Salt – to taste ( be cautious while using salt as canned sardines have salt in brine )
Green chillies – 2 pcs
Method :
1 ) Remove sardines from the Tin and drain them of any oil or water.
2 ) Slice the onions and chop green chillies.
3 ) Heat oil and temper mustard seeds, add ginger-garlic paste, onions and green chillies and
fry for 5 minutes till they are glazed. Add turmeric and chilli powder.
4 ) Add curry leaves and fry further for 2 minutes on a medium flame.
5 ) Add sardines and mix it well. Pour coconut milk and add salt. Cover with a lid and cook on a slow flame till you get a nice boil and the oil oozes out on top. Serve hot with steamed rice.
