Tin Fish Curry

Tinned fish has a unique charm. It reminds me of cool cracker toppings that my mother used to make for after school snacks, and also of college life where tinned food was a little escape from the monotonous routine of the mess. But really, tinned fish is not just some stop gap solution for lack of fresh + better fish. It can be so much more, if you’ll allow it. And so, <drumroll please> enters our family’s beloved tin fish curry. It is the ultimate comfort on a rainy day. Not just because of the beautifully spiced curry, but also because it’s mostly on those rainy days that, in a weird twist of fate, you’re left with not much in the fridge. So without rambling on, here’s presenting a simple, pantry staples recipe that goes above and beyond.

Tin Fish Curry

Ingredients

  • 1 tbsp olive oil

  • 1/4 tsp mustard seeds

  • 1/4 tsp fenugreek seeds

  • 8-10 curry leaves

  • 1 large clove of garlic

  • 2 bird’s eye chillies

  • 1 tbsp grated ginger

  • 1 medium red onion

  • Salt to taste

  • 1/2 tsp turmeric powder

  • 1/2 tsp curry powder

  • 1 large potato, diced

  • 1 cup coconut milk

  • 1 cup water

  • 2 pieces dried kokum, soaked in 1/4 cup warm water for ~2 hours

  • 1 tomato, quartered

  • 1 tin sardines (~ 8 sardines)

Method of Preparation

  1. To a saucepan on medium heat, add 1 tbsp olive oil. Add the mustard seeds + fenugreek seeds + curry leaves. Wait for it crackle, then add the garlic + ginger + chillies. Sauté for ~ 2 minutes till the garlic turns a light golden. Add the onion + salt. Sauté till the onions soften and turn a light pink.

  2. Add the turmeric powder + curry powder, and sauté for another 2 minutes or till the spices are well incorporated.

  3. Add the potato and give it a good stir. Add the coconut milk + water. Then add the kokum with the warm water. Bring to boil, lower the heat + cover and cook for 10-15 minutes.

  4. Add the tomato, cover and cook for another 10-15 minutes, or till the potato has cooked through.

  5. Remove the lid, increase the heat to medium. Add the sardines. Cover and cook for another 5-10 minutes. Turn off the heat.

  6. Serve hot with rice and sambol.