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Ingredients

  • 2 cans BRUNSWICK® SARDINES in Spring Water, drained and de-boned
  • 2 tbsp. oil
  • 1 tbsp. mustard seeds
  • ½ tsp fenugreek (methi) seeds
  • 2 sprigs curry leaves
  • 1 cup onion, sliced horizontally
  • 1 tbsp. garlic, finely chopped
  • 1 cup tomatoes, chopped
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp soy sauce
  • ½ cup water
  • 2 scallions (green onions), finely chopped
  • ½ cups tomato sauce
  • 1/8 tsp salt

Directions

  • Heat oil in pan and add mustard and fenugreek seeds. When they splutter add the curry leaves and fry for about a minute. Add onions and garlic; cook until they soften
  • Add the chopped tomatoes, chili powder, cumin powder, turmeric, soy sauce, salt and cook for a couple of minutes until the tomatoes becomes tender.
  • Add water, scallions, tomato sauce and BRUNSWICK® Sardines.
  • Mix well and cook for 2 minutes at a low temperature. Add salt to taste.
  • Garnish with fresh coriander and serve with rice or naan.

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