Tuesday, October 31, 2017

Canned Sardine Fish Curry And Soft Chapati

I seldom serve canned sardine on the table unless it is for making sandwiches.  I have eaten many times canned sardine fish curry from the chapati stall but have never thought of cooking it myself until I discovered that it is actually an easy dish to prepare.  Of late , I have been making my own chapati from home as I have found an easy and foolproof recipe online.  Chapati goes well with dhal curry, but hubby asked to make canned sardine curry for a change.  I took up the challenge and googled for one that is easy to prepare and yet delicious.  I checked out my favorite blog - Nasilemaklover  and found the one that I have been looking for.   Her recipe is simple and looks good.  As I was cooking it, I knew hubby will love it, it smell really good and after tasting it, I knew this dish will be a popular demand from the hubby . I used Sonia's recipe but added green chilli and bird's eye chillies for extra heat.  It goes really well with the soft and fluffy chapati made from home. Nothing beats homecooked canned sardine curry and homemade soft and fluffy chapati.  This dish is a keeper for sure. Can be eaten with chapati or rice.

 the brand of sardine I used for making 
this sardine curry is King Cup, our fav brand

  I added green chilli and bird's eye chillies
 for extra heat

 homemade chapati are healthier as I omit using
it is still soft and fluffy even without the ghee

Canned Sardine Fish Curry - adapted from Nasi Lemak Lover


1 large can sardine  -  tomato sauce flavour
1 large tomato - diced
1 tbs of chopped ginger,garlic and onion
3 sprigs of curry leaves
1 red onion sliced
*1 green chilli - sliced  - optional
*3 bird's eye chillies - sliced  -optional
2 tbsp of cooking oil
100 ml water

1/2 tsp mixed mustard seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds

1 tsp salt to taste
1 tsp sugar
1 tsp light soy sauce
1 tbsp fish curry powder -  * I used Alagappa brand
1 tsp red chilli powder
1 tsp turmeric powder

1. Remove sardines from can, retain the tomato sauce
2. Pan fried sardines (without oil ) in a non stick pan, till both sides turned brown, set aside
3. Heat oil in a wok, add in ginger, garlic and onion paste and curr leaves, saute till fragrant.
4. Add in mustard, coriander and cumin seeds, mix well.
5. Add in the canned sardine's tomato sauce and water, add in the seasonings.
6. Once sauce boiled, add in the pan fried sardines, cook for another 1 min.
7. Add in diced tomato and onion slices, cook for another 1 min.
8. Dish out, serve hot with steam rice.

* this dish can be eaten with chapati, rice or bread

Soft Chapati
(make six 4 inch round Chapatis )

1 cup Atta flour
1/2 cup hot water
1 tsp salt


1. Put one cup of atta flour in a bowl. Add half a cup of hot water and mix with a spatula or spoon. When there is no more water visible, stop mixing. Cover bowl and let it rest for 30 mins.

2. After 30 mins, add the salt, gently mix the dough for 2 mins, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 mins.

3. Divide the dough into lime size balls. Set an iron griddle on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round . Place the chapati on the hot griddle. Let it cook for 10 to 15 seconds until bubbles starts to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up.

Storing Chapati:
Line a bowl with cotton towel. Place the cooked chaapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.

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