Hello readers. How are you today? I have another quick recipe for you and I hope you like it. It is canned sardine curry and you really do not have to cook the fish is that you have to spice it up to your liking and this is how I did it.
I put in mortar and pestle 1 pinch each of mustard seeds, cumin seeds, black peppercorns, fenugreek seeds, coriander seeds and one whole round red chili. These can be found at any Indian and Pakistani grocery store and I set these aside after I ground them.
I added 3 tbs of olive oil to a small pot and added 3 or 4 curry leaves and 1 onion or 1 shallot chopped. Now this is plenty salty so I skipped the salt it is because Mr. Riaz has high blood pressure.
This is very odd because most people can care less about their health etc. and this is really no good at all. I stirred until the onion or shallot was slightly brown and added 1 green chili. It doesn’t matter as long as they are green.
I added 1 pinch each of red chili powder and turmeric and gave it a good stir and I added the masala from the mortar and pestle and I crushed 2 cloves of garlic and 1 slice of fresh ginger that I washed and peeled in my mortar and pestle and added it to the pot and added 1 can of Goya sardines in tomato sauce. I stirred and heated it through then I was done and dinner was ready.
This is very quick even on a hot day or when you are tired and don’t feel like cooking type of thing. It is served with chapati.
