Sardine Curry
Dive into the rich, bold flavors of this aromatic Sardine Curry, a quick and satisfying dish perfect for busy weeknights or cozy dinners. Using convenient canned sardines, this recipe combines a medley of fragrant spices, creamy coconut milk, and the tangy sweetness of tomatoes to create a luscious curry base that’s as comforting as it is flavorful. Fresh curry leaves, green chilies, and a touch of garam masala add an authentic Indian flair, while the dish is beautifully finished with a garnish of fresh cilantro. Ready in just 35 minutes, this easy-to-follow canned sardine curry pairs wonderfully with steamed rice, naan, or roti, making it a fuss-free yet gourmet addition to your table. Perfect for fans of budget-friendly seafood recipes, flavorful curries, and quick homemade meals!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cans (125g each) canned sardines (in water or oil)
- 1 medium (finely chopped) onion
- 2 medium (finely chopped) tomato
- 3 garlic cloves
- 1 inch piece (grated) ginger
- 2 (slit lengthwise) green chilies
- 10 curry leaves
- 1 cup coconut milk
- 1.5 teaspoons coriander powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon red chili powder
- 0.5 teaspoons garam masala
- 1 teaspoon mustard seeds
- 2 tablespoons vegetable oil
- 2 tablespoons (chopped) fresh cilantro leaves
- 1 cup (as needed) water
- to taste salt
Instructions
Drain the canned sardines, remove any excess oil or liquid, and set them aside. Avoid breaking the sardines into small pieces.
Heat the vegetable oil in a large pan over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the curry leaves, green chilies, and finely chopped onion. Sauté until the onions turn golden brown.
Add the garlic and grated ginger. Stir-fry for 1-2 minutes until aromatic.
Stir in the chopped tomatoes and cook until they soften and the mixture becomes a thick paste, about 5-7 minutes.
Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook the spices for another 2 minutes.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer over low-medium heat.
Carefully add the sardines to the pan, ensuring they are evenly coated with the curry sauce. Simmer gently for 5 minutes, allowing the flavors to meld.
Taste and adjust the salt as needed. Turn off the heat and garnish with fresh cilantro leaves.
Serve the sardine curry hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
