Sardine Curry

Ingredients

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Onions

  Raw

  ¼ large or 38g

• Spices Mustard Seeds

  Compliments

  ¹⁄₁₆ tsp or 0.3g

• Chili powder

  Spices

  ¼ tbsp or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Tomatoes

  Red, ripe, raw, year round average

  ¾ medium whole or 92g

• Green peppers

  Hot chili, raw

  ½ pepper or 23g

• Garlic

  Raw

  ¼ clove or 0.8g

• Salt

  Table

  ¼ dash or 0.1g

• Sardines

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

  ¾ can (3.75 oz) or 69g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

Directions

1. Heat oil in a skillet over medium-high heat.
2. Cut half the onion and braise in the skillet with the mustard seeds until browned.
3. Add a tablespoon of chili powder and a teaspoon of tumeric.
4. Fry for a few seconds.
5. Add chopped tomatoes, green chilis, and a clove of garlic.
6. Mix together and simmer on a low heat.
7. Once all the tomatoes have melted to form a thick chutney, add in the sardines and a teaspoon of sugar
8. Simmer again for about fifteen minutes, making sure not to break up the fish
9. Once the oil has surfaced to the top, mix again and turn off the heat.
10. Serve and enjoy!