Sardine Curry

Prep time 15 mins
Cooking Time 35 mins
Serves 2
  • 2 tbsp veg oil 
  • 1 lemongrass stick 
  • 1 star anise 
  • 1/2 tsp mustard seeds 
  • 1/2 tsp nigella seeds 
  • 1/2 tsp  
  • 1/2 tsp fennel seeds 
  • 1/2 tsp fenugreek seeds 
  • 2/3 curry leaves 

For the spice paste: 

  • 4 cloves of garlic 
  • 1 medium onion or 3 shallots 
  • 2 inches of ginger (15g) 
  • 3 tbsp chicken curry powder 
  • 2 tbsp tamarind juice 
  • 500g MSC certified sardines, butterflied and tail removed, or substitute with MSC certified tinned sardines in tomato 
  • 250g okra, top removed and sliced into chunks 
  • 1 aubergine, diced 
  • 500ml tomato passata or chopped tomatoes 
  • Salt to taste 
  • 250ml water 
  1. In a saucepan, heat up the vegetable oil and fry the spices on a medium heat and lemongrass for 2-3 minutes, constantly stirring until fragrant. 
  2. Blend the spice paste ingredients together in a blender, or pestle and mortar, adding a touch of oil or water to help blend it smoothly. 
  3. Add the spice paste into the pan with the toasted spices and constantly stir for 5 minutes or until the oil splits and changes a rich dark hue. If it starts to stick to the base of the pan, add more oil and turn the heat down slightly. You don’t want it to catch and burn. 
  4. Add the water, then bring to a gentle simmer then add the aubergines, okra, tomato passata, tamarind and salt. 
  5. Cover and bring to a gentle simmer, and simmer for 10 minutes or until the aubergine is soft. Add the sardines and mix gently to ensure sardines are well covered in the curry mix and cover again. Cook for 5-8 minutes or until the sardines are cooked through. Check seasoning again. 
  6. Serve the curry with steamed jasmine rice and a bit of coriander to garnish.

Ingredients

Method

  • 2 tbsp veg oil 
  • 1 lemongrass stick 
  • 1 star anise 
  • 1/2 tsp mustard seeds 
  • 1/2 tsp nigella seeds 
  • 1/2 tsp  
  • 1/2 tsp fennel seeds 
  • 1/2 tsp fenugreek seeds 
  • 2/3 curry leaves 

For the spice paste: 

  • 4 cloves of garlic 
  • 1 medium onion or 3 shallots 
  • 2 inches of ginger (15g) 
  • 3 tbsp chicken curry powder 
  • 2 tbsp tamarind juice 
  • 500g MSC certified sardines, butterflied and tail removed, or substitute with MSC certified tinned sardines in tomato 
  • 250g okra, top removed and sliced into chunks 
  • 1 aubergine, diced 
  • 500ml tomato passata or chopped tomatoes 
  • Salt to taste 
  • 250ml water 
  1. In a saucepan, heat up the vegetable oil and fry the spices on a medium heat and lemongrass for 2-3 minutes, constantly stirring until fragrant. 
  2. Blend the spice paste ingredients together in a blender, or pestle and mortar, adding a touch of oil or water to help blend it smoothly. 
  3. Add the spice paste into the pan with the toasted spices and constantly stir for 5 minutes or until the oil splits and changes a rich dark hue. If it starts to stick to the base of the pan, add more oil and turn the heat down slightly. You don’t want it to catch and burn. 
  4. Add the water, then bring to a gentle simmer then add the aubergines, okra, tomato passata, tamarind and salt. 
  5. Cover and bring to a gentle simmer, and simmer for 10 minutes or until the aubergine is soft. Add the sardines and mix gently to ensure sardines are well covered in the curry mix and cover again. Cook for 5-8 minutes or until the sardines are cooked through. Check seasoning again. 
  6. Serve the curry with steamed jasmine rice and a bit of coriander to garnish.
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