Sardine Curry

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Onions

  Raw

  ½ large or 75g

• Spices Mustard Seeds

  Compliments

  ⅛ tsp or 0.5g

• Chili powder

  Spices

  ½ tbsp or 4g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ medium whole or 185g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Garlic

  Raw

  ½ clove or 2g

• Salt

  Table

  ½ dash or 0.2g

• Sardines

  Fish, atlantic, canned in oil, drained solids with bone

  1 ½ can (3.75 oz) or 138g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

Directions

1. Warm the oil in a skillet over medium heat. Add the chopped onion and mustard seeds and sauté, stirring occasionally, until the onion is golden and the seeds are fragrant.
2. Stir in the chili powder and turmeric and cook for about 30 seconds until aromatic.
3. Add the chopped tomatoes, diced chile, garlic, and salt to taste. Cook over medium-low, stirring occasionally, until the tomatoes break down into a thick, jammy sauce.
4. Gently fold in the drained sardines and the sugar. Simmer on low until the flavors meld and the oil begins to separate on the surface, about 10-15 minutes, stirring carefully so the sardines stay intact.
5. Adjust to taste, then remove from the heat and serve warm.