Sardine Curry (Mackerel)

  • on January 19, 2021
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Sardine Curry


  • 1 Can Sardine (in tomato sauce)
  • 2 Medium Onions (cut lengthwise)
  • 4 Pips Garlic (to be grinded)
  • 1 Inch Ginger (to be grinded)
  • 4 Dried Red Chillies (to be grinded)
  • 2 Inch Tamarind Juice
  • 3 Lady Fingers (cut into halves)
  • 2 Long Brinjals (cut into desired size)
  • Coriander leaves
  • Curry Leaves
  • 1 Large Tomato (cut into 2 pieces)
  • 3 teaspoon Fish Curry Powder
  • Mixture of Cinnamon Sticks, Fenugreek Seeds, Peppercorns, Cumin Seeds
  • Oil
  • Salt (to taste)


  1. Heat up a medium sized pan with oil & fry lightly the curry leaved and mixture of cinnamon sticks, fenugreek seeds, peppercorns and cumin seeds till the seeds splutter without burning the onions.
  2. Add in the grinded garlic,ginger and chilly paste. Stir thoroughly till the mixture is cooked and there is oil around it. Add water. Add in the diced tomatoes, curry powder and tamarind juice. Salt to taste.
  3. Adding in the ladies fingers and brinjals & stirring constantly with added water.
  4. 15 minutes later you can check if the veggies are cooked and finally add in the Sardine. Put in some coriander leaves.
  5. Do not smash the Sardine. Slowly mix and it is ready to eat with bread, or white rice. Some of us here in asian countries like to eat it with roti chana or roti prata.




  • For:
  • 4 Adults
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Article Categories:
Fish · Sardine Curry

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