Quick Sardine Curry Food

SARDINE CURRY

Steps:

• In a pot, add in the oil and fry up your herbs such as mustard seeds, fenugreek seeds, fennel seeds, cinnamon stick, star anise, and curry leaves. Stir that around for about 1 minute.
• Then, add in the blended paste and cook it until fragrant before adding in the curry powder.
• Mix that around before adding in some water. Let that simmer for a few minutes or until the oil rises before adding in the sardines with the tomato sauce.
• Then, add in 2 cups of water. Stir that around and add in your vegetables and some salt.
• Cover your pot and let it simmer away for about 5-8 minutes over medium low heat.
• Once done, turn off the heat and serve with some hot rice.

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.

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!