Sardine Curry Food
SPAGHETTI WITH SARDINES
This storecupboard supper is super quick and superhealthy to boot
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
- Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.
Nutrition Facts : Calories 495 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.07 milligram of sodium
QUICK SARDINE CURRY
This super quick stir-fry makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy!
Provided by Cyn
Categories World Cuisine Recipes Asian
Time 15m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 415.8 calories, Carbohydrate 12.5 g, Cholesterol 130.6 mg, Fat 29.8 g, Fiber 0.7 g, Protein 24.6 g, SaturatedFat 7.1 g, Sodium 759.7 mg, Sugar 2.7 g
MANGLOREAN SARDINE CURRY
Make and share this Manglorean Sardine Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 234.7, Fat 12, SaturatedFat 4, Cholesterol 42.6, Sodium 175.9, Carbohydrate 24.5, Fiber 5.3, Sugar 12.4, Protein 12.3
SARDINE CURRY
Make and share this Sardine Curry recipe from Food.com.
Provided by Kim Ong
Categories Chinese
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 13
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
Eating canned sardines doesn't need to be a sad and boring experience. Another way of enjoying them is turning them into a curry! Why not? This is a fast and easy recipe that can be prepared even in a busy day.
Provided by Bea
Categories Main Course
Number Of Ingredients 14
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.
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- Make the filling. Peel the potatoes, cut them into 5mm (¼in) dice, then put them into a pan of salted water. Bring to the boil over a medium flame, then lower the heat and simmer until the potatoes are just tender. Drain in a colander, but do not rinse.
- Finely chop the onion and garlic. Pour 30ml (2tbsp) of cooking oil into a skillet and heat over a medium flame. Add the onion, garlic and a sprinkling of salt, then lower the flame and cook, stirring often, until the onion is soft and translucent (about 10 minutes). Quarter the banana chillies lengthwise then slice them very thinly. Cut the bird’s-eye chillies in half lengthwise and use a small spoon to scrape out as many seeds as possible. Very thinly slice the chillies. Add the banana and bird’s-eye chillies to the skillet, and mix in the curry powder and chilli powder. Stir constantly for about a minute, then push the ingredients to the sides of the pan.
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- Thinly slice the onions. Chop the tomatoes. Cut the potatoes into thin pieces. Crush the garlic. Drain the sardines (notes).
- In a saute pan heat the oil. When hot add the onions, garlic, and green chilies (if using). Sprinkle a pinch of salt on top and saute for a few minutes until the onions turn soft.
- Mix in the turmeric and add the chopped tomatoes and tomatoes. stir and add ½ C water. Cover cook for 5 to 10 minutes until the potatoes are cooked through (cook time will vary depending on the size of the potatoes).
- Taste and adjust salt. Add the sardines, gently scoop the curry over the fish being careful not to break up the fish. Cover and cook for a minute.
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