This next recipe requires some explanation. I was getting low on supplies and had some odds & ends in the pantry. It was time to eat & no time to shop, so I did a quick search for the ingredients I had on hand and the result was something I would have never tried on my own.
The recipe is from India. Since I like Indian foods, I figured it was worth a shot. The result was AMAZING. This has gone into my list of favorites. The flavor has a surprisingly creamy texture with a taste that is similar to clam chowder. However, this contains no clams.
My alterations are in REDSardine Curry Recipeby Mrs Annamma Philippose
Ingredients:
· Sardine - ˝ kilo
2 cans of sardines packed in olive oil · Tomato - 2
3 garden fresh, diced · Onion - 1
2, diced · Green Chili - 3
Not having the variety of peppers, I used 1/4 of a jalapeno, diced · Red Chili Powder - 1 tsp
· Turmeric Powder - ˝ tsp
Curry Powder to taste in place of the Turmeric & Coriander · Coriander Powder - 1 tsp
· Ginger - 1 piece
· Garlic - 8
· Vinegar - 1 dessertspoon
Apple Cider Vinegar · Salt - As required
Sea Salt · Coconut Milk - ˝ cup
1 can coconut milk -- I needed the extra liquid to help re-hydrate the 1 bag of dried seaweed I addedProcedure:
Cut and clean mathi (score on both sides). In a pan, heat oil. Add sliced onion, green chilli, ginger, garlic and sauté well. To this add red chilli powder, turmeric powder, coriander powder, salt, vinegar and tomato slices. Saute well till tomatoes are done. Add water as required and mathi pieces and cook until done. When the gravy becomes thick, add coconut milk and stir.
I sauteed the onions & pepper in the oil from the sardines. Then added all of the other ingredients to the pan, including the dried seaweed - 1 bag. After it was all warmed, I added leftover cooked rice This recipe was really surprisingly yummy!
