BRUNSWICK^® SARDINE FISH CURRY

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

1. 1Heat 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
2. 2Add the chopped tomatoes, chili powder, cumin powder, turmeric, soy sauce, salt and cook for a couple of minutes until the tomatoes becomes tender.
3. 3Add water, scallions, tomato sauce and BRUNSWICK^® Sardines.
4. 4Mix well and cook for 2 minutes at a low temperature. Add salt to taste.
5. 5Garnish with fresh coriander and serve with rice or naan.