Monday, October 31, 2011
KARI TOMATO IKAN SADIN / TOMATO CURRY SARDINE
Delicious aroma of fried garlic and onion combined with the sweet lemon-peppery fragrance of curry leaves, a quick and easy curry using canned sardine.
Tomato Curry Sardine
cooking time 20 minutes
recipe by: famous Chef Carol Selva Rajah
2 tbsp oil
1/4 tsp fenugreek seeds
1 onion - chopped
1 stalk curry leaves,pluck and chopped
1 green and 1 red chilli, halves and deseeded
3 ripe tomatoes, quartered
2 tbsp tamarind pulp, mashed with 250 ml hot water and strained to obtain the juice
3 tablespoon curry powder
1 tin of sardine in tomato sauce (425 gm)
salt to taste
Heat oil in saucepan and saute the funegreek seeds for a few seconds.
Add garlic, onion, curry leaves and chillies
Saute until golden and fragrant abt 2 minutes.
Stir in the tomato and saute for 1-2 more minutes.
Pour in the tamarind juice and add in the curry powder, then cover and bring to a boil.
Reduce the heat to low and simmer for 10 minutes.
Stir in the sardine and continue to simmer uncovered for 3 more minutes.
Season with salt to taste and removed from the heat. Ready to serve
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