Spicy sardine curry.
Tinned sardines
2 red onions slices
2 Kashmiri chillis
3 green chillies
1 tbsp tomato purée
1 tsp fennel seeds
1 tbsp garlic ginger paste
1 tsp each of turmeric, coriander & chilli powder
3 chopped tomatoes
3 chopped spring onions
Chopped coriander
Method:
Heat some oil
Add the dried chillies and cook for a couple of minutes
Add the fennel seeds. They will start popping.
Add the garlic ginger paste and fry off
Add the onions & green chillies and cook slowly until soft and golden
Add the tomato purée and cook out
Add the spices & chopped tomatoes
Cook until the oil splits for about 10 minutes
Add the fish and cook through for about 15 minutes
Garnish with the spring onions and chopped coriander
Squeeze some lemon and serve.