Elizabeth’s Sardine Curry

David and Elizabeth have been endlessly kind, preparing different kinds of food to entice Mum into eating.

Sardines, suggested David, a curry of sardines, the easiest thing to make. I had not heard of sardine curry, and the next thing I knew was Elizabeth had made and sent across two versions, one spicier than the other. It was delicious. David said this was the standby dish in their home, the last resort almost when one was out of ideas or when guests landed up unexpectedly.

Thank you Elizabeth, for painstakingly writing out the recipe.

It is reproduced below exactly as she wrote it.

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  • I can sardines in Tomato sauce ( bones removed,  retain the sauce)
  • 1 radish (sliced and fry with 1tsp oil on high heat)
  • 1 brinjal cubed
  • 3 to 4 strands long beans cut into 1 inch pieces
  • 1 potato cubed
  • 1 big onion sliced
  • 8 cloves garlic split into half
  • 1piece ginger and 5 cloves garlic (coarsely pounded)
  • 2 tomatoes quartered
  • 1/4 tsp hing (asaphoetida)
  • 1/4 tsp turmeric powder
  • 1 tsp chili powder
  • 1tsp fish curry powder
  • 2 Tbsp coriander powder
  • 1tsp mustard seeds
  • 1tsp fenugreek (methi) seeds
  • lime sized tamarind lump mixed with 3 tbsp water and the liquid extracted
  • A sprig of curry leaves
  • 1 green chili de-seeded and split
  • 2 cups water or more if needed
  • 4 tbsp sesame oil
  • 2 sprigs of coriander leaves chopped for garnish

Heat oil in a pan .
Fry the mustard seeds till they sputter, then the fenugreek seeds.
Add the onions, curry leaves, green chili and garlic and fry till the onions are slightly brown.
Add the pounded ginger – garlic and sauté for 1 minute till fragrant.
Add all the curry powders and the sauce from the sardine and saute for 2 min.
Add potato, water and salt to taste.
Once potato is 3/4 cooked, add the vegetables and tomatoes.
When the vegetables are cooked add in the tamarind juice and let it boil for 2 more minutes.
Remove from heat.
Garnish with coriander leaves

NOTE: drumstick /Raw banana also can be added.

Photograph by Elizabeth and David.

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