Back at home i really never knew the importance of fresh fish and those yummy fish gravies my mom made until we were left in the US all by ourselves. Well we too had our part and parcel, we tried out the different fish curries with different fishes, and none came to our rescue until we found the life saver Salmon fillets. A full cleaned fish without any mess to be done before preparing a curry. We were quite happy; then came the fact, we cant have boneless Salmon for the rest of our lives, we need to have our good old fish with bones and not just fillets.
Thats when i caught hold of a good pack of canned whole sardines, there were no limits for my happiness. As kids we used to have lots and lots of Canned Mackerels or more and i totally forgot about these. From then on we were happy again to have our good old traditional style gravies.
Canned Sardine - Tomato Curry
Recipe Source : Amma
1 can Sardine ( i had 4 sardine fish inside.)
1/2 Onion ( sliced thin )
1 1/2 Tomato ( chopped )
6 - 7 Garlic ( julienne )
1 inch Ginger (julienne )
2 Green Chilies
1 tbsp Tamarind Pulp
1/2 tsp Fenu greek seeds
few Curry leaves
Salt to taste
Oil ( preferably Coconut Oil )
1 tsp Red Chili Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
Heat Oil in a Kadai and add fenugreek seeds, when it splutters add in Green chili + Ginger + Garlic+ Onion, saute all well until onions turn translucent and soft.
Add in the powders fry for until raw smell goes, add in the tomatoes and saute until soft and mushy.
Add in tamarind juice and 3/4 cup water and let it boil, once it boils lower the heat and add in the fish.
Add in lots of curry leaves and a few tea- spoons of Oil over the gravy and let it simmer for few mins.
Serve hot with rice.
Notes :Be careful while you take out the fish from the can, it may break easily .