Monday, May 26, 2014

Spicy Sardines

One of the most interesting feature of being addicted to Indian taste buds is that you can never be far way from a spicy dish. You may like Italian cuisine, French Desserts and English cakes but its only the Indian spices and curries and tikhi mirchi is what makes your day!!! For me its undoubtedly true!! And the saddest event that can ever happen to a foody is living in such a place where you have zero connection with Indian street foods and restaurants. I was never ever a vegan...but now I miss my mother's Uche-begun bhaja which is basically fried chopped eggplant and neem leaves with a drizzle of oil and salt. This is eaten as a starter and accompanied with steamed rice.
Here we don't have abundant river fishes which I am accustomed with. But being a coastal country it has an abundant supply of sea fishes. But raised as a bong girl I am in terrible missing zone of Rui, Katla, Tyangra mach!!:(:( One specialty of this place is you can get veggies, fishes and meats in their fresh phase as well as canned. I prefer the fresh ones and avoid eating anything frozen, or canned. But I find this canned sardines here excessively inexpensive and tasty and with a mother load of opportunities to adapt to your own tastes. Three kinds of canned sardines are available here - with tomato sauce, with salt and pepper and with vegetable oil. Although I cook all three of them accordingly but its the tomato one that I prefer most. Paired with steamed rice or chapati its an all time hit in my dinner table. Since I am Indian ( of course...hard to miss) and bengali ( another non-missable feature ) I cooked the sardines in my way with lots of spices and chilly. If you have time prepare some green salad and it can be a quick savior when you run out of ideas or goods!!! Although I always use canned sardines, market bought sardines will be equally great...I am sure.

Spicy Sardines:


  • 1 can sardine which is about 250gms
  • 1 medium onion - chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 2 green chilies - chopped
  • 1 medium potato - cut in small pieces
  • 1 medium tomato - chopped
  • 1 small bunch of coriander - chopped
  • 1 cup water
  • 2 tbsp oil
  • Salt
  • Half boil the cut potatoes. This will shorten your frying time and also make sure that the potatoes are soft.
  • Heat 1 tbsp oil in the frying pan and fry the potatoes along with the sardines. Smash the sardines and fry until its a little brown and oil starts to oozing out.
  • Keep the fried fish and potatoes aside.
  • Heat another 1 tbsp oil in the pan. Put cumin seeds in it.
  • As they start spluttering add onions and ginger-garlic paste. Fry until the onions are golden brown and the ginger-garlic paste is properly cooked.
  • Add tomatoes and cook until they are soft and mashed.
  • Add chilies and stir a little.
  • Add the spices and salt. 
  • Stir to mix them evenly.
  • Add the fish-potato mixture and mix evenly with the prepared curry base.
  • If you want a little gravy then add water.
  • Simmer for 5-6 minutes.
  • Add chopped coriander and serve hot with chapati or steamed rice.

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