This Curried Sardines Recipe is a quick and easy way to cook with canned sardines.
I was introduced to this recipe by Than Lwin, a Burmese friend, and it has become a once-a-week standard at my house.
One 3 3/4 ounce can of sardines
1 1/2 tbsp sesame or peanut oil
1 clove minced garlic
1 tsp curry powder
1/2 medium onion
1/2 bell pepper
1 diced tomato
1/4 cup water
Juice of 1/2 lemon or lime
Drain the juice from one 3 3/4-ounce tin of sardines into a skillet, add 1 1/2 tablespoons of either sesame or peanut oil, and heat until the liquid sizzles. Then add 1 clove of finely minced garlic and cook until it begins to turn brown (about 15 seconds). Quickly dump in 1 teaspoon (or more, if you can stand it) of curry powder and mix it well with the hot oil. Then add half a medium onion (cut into thin slices), half a bell pepper (cut into thin slices) and 1 diced tomato. Stir-fry the mixture for 2 minutes.
When the frying is completed, pour 1/4 cup of water into the skillet, cover the pan and simmer its contents over medium heat for about 5 minutes. Then break the sardines into chunks, toss them into the pan too and simmer everything for another 2 or 3 minutes (until the sauce in the bottom of the skillet is fairly thick).
That's the time to remove the pan from the heat, stir in the juice of half a lemon or lime and ladle your savory concoction over a mound of hot cooked rice. Yummy! Than tops his curry with finely minced onion that has soaked in Tabasco for a week . . . then cools himself down afterwards with a mixture of cold, vinegared vegetables.
Read more about using sardines in meals: Cooking With Sardines: Unique Sardine Recipes.
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