Sri Lankan Style Canned Fish Curry in Coconut Gravy

Name: Sri Lankan Style Canned Fish Curry in Coconut Gravy
Cuisine: Asian
Ingredients: 2 cans (approximately 200 grams each) sardines in oil or brine; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1-inch piece of ginger, minced; 2 green chilies, sliced (adjust to taste); 1 large tomato, chopped; 1/2 teaspoon turmeric powder; 1 teaspoon chili powder (adjust to taste); 1 teaspoon curry powder; 1 teaspoon mustard seeds; 1 sprig curry leaves (about 10 leaves); 1 cup coconut milk (full-fat for richer flavor); 1 tablespoon lime juice; 2 tablespoons vegetable oil; Salt to taste; Fresh cilantro for garnish (optional)

14 steps

Updated at: Tue, 02 Jul 2024 02:44:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories893.2 kcal (45%)

Total Fat66.8 g (95%)

Carbs22.5 g (9%)

Sugars10.7 g (12%)

Protein55.3 g (111%)

Sodium1069.2 mg (53%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 x 200 gramssardines in oil

cans, or brine

1onion

medium, finely chopped

1 inchginger

sliced, adjust to taste

1tomato

large, chopped

½ teaspoonturmeric powder

1 teaspoonchili powder

adjust to taste

1 teaspooncurry powder

1 teaspoonmustard seeds

1 sprigcurry leaves

1 cupcoconut milk

full-fat for richer flavor

1 tablespoonlime juice

2 tablespoonsvegetable oil

salt

to taste

fresh cilantro

for garnish, optional

Instructions

Prepare the Ingredients:

Step 1

Open the cans of sardines and drain the oil or brine. Set the sardines aside.

Sauté the Aromatics:

Step 2

In a large skillet or pan, heat the vegetable oil over medium heat.

Step 3

Add the mustard seeds and let them splutter.

Step 4

Add the chopped onion, minced garlic, and ginger. Sauté until the onion turns translucent and starts to brown.

Step 5

Add the green chilies and curry leaves. Sauté for another minute.

Add Spices and Tomatoes:

Step 6

Add the turmeric powder, chili powder, and curry powder to the pan. Stir well to coat the onions and spices evenly.

Step 7

Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

Cook the Fish:

Step 8

Gently add the sardines to the pan, trying to keep them intact. Stir carefully to coat the fish with the spice mixture.

Step 9

Pour in the coconut milk and gently mix. Bring the curry to a simmer.

Simmer and Season:

Step 10

Let the curry simmer for about 10 minutes, allowing the flavors to meld together. Stir occasionally, being careful not to break the sardines too much.

Step 11

Add salt to taste and lime juice. Stir gently to combine.