Nostalgic Sardine Curry
Sardine Curry holds nostalgic significance for many non-vegetarian Singapore Indians. Due to the seasonal availability of fresh sardines, Ayam Brand Sardines in Tomato Sauce @ayambrandsg has become a kitchen staple, serving as a lifeline for impromptu cravings. Many households, including mine, routinely stock one or two cans for culinary emergencies. The delightful secret of this curry lies in its enhanced flavour when enjoyed the next day, paired seamlessly with bread or thosai.
𝗦𝗔𝗥𝗗𝗜𝗡𝗘 𝗖𝗨𝗥𝗥𝗬
3 tablespoons cooking oil
1/2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
20 g ginger, thinly sliced
30 g garlic cloves, thinly sliced
1 medium onion, thinly sliced
2 sprigs curry leaves
150 g tomatoes, seeded and sliced (optional)
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 tablespoons Kashmiri chilli powder
3 tablespoons coriander powder
1 1/2 teaspoons salt
100 g tamarind macerated in 1200 ml water and strained
300 g ladies fingers, cut into 4 cm pieces or small eggplants, quartered
425 g canned AYAM BRAND Sardines in Tomato Sauce
4-6 hardboiled eggs, shelled
METHOD
1. Heat oil in a curry pot and fry the mustard seeds, fenugreek seeds, and cumin seeds until aromatic.
2. Add the sliced ginger, garlic, onion, and curry leaves, and sauté until the onion slices turn golden brown.
3. Incorporate the sliced tomatoes and sauté over medium heat until they become soft and pulpy.
4. Combine the spice powders with about 300 ml of tamarind water, creating a masala paste. Add this paste to the pot and, over low heat, continuously stir the masala until the oil separates.
5. Add in the remaining tamarind water, salt, and ladies’ fingers or eggplants. Boil for approximately 10 minutes on high or until the raw smell of curry powder dissipates.
6. Include the sardines and tomato sauce, bringing it to a boil for 3 minutes. Finally, add the chopped coriander leaves and serve.
7. Note: Hardboiled eggs can be added at the last stage if desired.
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