Kerala Sardine Curry With Green Brinjals. Recipe
It’s flavour, aroma and taste accentuated by the combination of spices and herbs.
Ingredients
- 1 can of sardines - drain off the sauce
- 6-8 green small brinjals - cut into two
- 1 medium size tomato - sliced
- 1 red onion - sliced thinly
- 1/4 cup thick coconut milk
- 1 tbsp thick tamarind juice
- 1/4 cup oil
- Salt to taste
- Curry paste (ground/blend)
- 3 red chilies
- 1 tbsp fish curry powder
- (Note: adjust amount as per taste)
- 1 inch ginger
- 5 garlic
- 3 shallots
- 1 tbsp roasted coriander seeds
- 1/2 tbsp roasted cumin seeds
- (Note: you may like to use coriander and cumin powder)
- 4-5 sprigs of curry leaves
Directions
- Sauté onion in heated oil.
- Add curry paste.
- Fry and stir over low heat till oil splits.
- Add brinjals and tomato.
- Stir, pour tamarind juice and water (as needed).
- Season with salt; continue to simmer till brinjals are almost tender.
- Drop in sardines.
- Cook for another 3-4 mins.
- Lastly pour in coconut milk.
- Stir and just after 2-3 mins, remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 182 | 68% |
| Total Fat 20.82g | 26% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 33mg | 11% |
| Sodium 133mg | 6% |
| Potassium 509mg | 15% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.74g | 4% |
| Protein 8.65g | 14% |
