Sardine and Tomato Tenga
 
Prep time
Cook time
Total time
 
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Ingredients
  • 4 - 5 cloves of garlic
  • 1 small onion OR ½ a medium onion
  • 1 can of chopped tomatoes (approx 400g)
  • 2 cans of sardines in tomato sauce
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • fresh coriander to garnish
Method
  1. Start by grating 4 - 5 cloves of garlic and 1 small or ½ a medium onion.
  2. Heat some oil in a pan, I like to make sure I add enough oil to cover the bottom of the pan.
  3. Once hot add the grated garlic.
  4. Wait till the garlic is brown (top left photo) before adding the grated onion.
  5. Once the garlic is brown add the grated onion followed by 1 tsp salt (this can be adjusted later).
  6. If the pan seems dry, add a splash of water, this also helps soften the onion quicker.
  7. Cover the pan and leave to simmer until the onion and garlic are soft and translucent (about 8 - 10 mins).
  8. Once you can see the onion and garlic have softened and the oil has separated you may add the spices.
  9. Add 1 tsp turmeric powder and 1 tsp coriander powder, fry the spices for a few minutes. If the spices seem like they will burn, add a splash of water. Cover and leave to simmer for a few more minutes.
  10. Once the oil has separated from the masala and has risen to the top, add 1 can of chopped tomatoes.
  11. Mix well, cover and leave to simmer for 5 - 10 minutes.
  12. Once the tomatoes look a rich red colour, like they do in the bottom right photo, you can add the canned sardines.
  13. Add 2 cans of sardines, try not to break the sardines as you add them.
  14. Since the sardines are already cooked in the can, you may add water to thin out the curry straight after adding the fish (normally when I use raw fish I wait till the fish is cooked through before I add water). Add enough water to make the shira/gravy thin but don't dilute it so much that it loses it's flavour.
  15. At this point I had a taste and felt my curry needed more salt, I added ½ tsp extra.
  16. Bring the curry to a boil and boil on high heat for 5 - 8 minutes. The sardines should remain whole after boiling, they look more aesthetically pleasing if they don't disintegrate into the curry.
  17. Lastly chop some fresh coriander and garnish the curry as soon as you turn off the heat.
  18. This dish goes perfectly with plain white rice and is so yummy for something made out of pantry ingredients. Enjoy!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/sardine-and-tomato-tenga/