Ingredients

• 2 long green chillis thinly sliced on angle
• 1/4 tsp salt
• 1/4 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1/2 tsp roasted curry powder
• 1/4 tsp chilli powder
• 2 garlic cloves finely chopped
• 1 dessertspoons minced ginger
• 1 brown onions finely chopped
• 4 plum tomatoes skinned & diced
• Coconut milk (Optional)
• Curry leaves
• Vegetable oil
• Sardines Fish (Small )  – 500g
• 1/2 cup of Water
• 1/2 Lemon juice

Method.

Heat the oil in a large saucepan (I’ve used the traditional clay pot as it adds more flavour). Add the mustard seed & cumin seed and stir until it starts to pop, then add the onion, garlic & ginger and sweat for about 5 minutes.

Add the chilli & curry leaves and cook for a further 5 minutes then add the coconut milk (Optional), water & salt and bring to the boil then simmer for about 15 minutes. Remove from the heat and cool.

Marinate the fish with roasted curry powder, chilli powder & Lemon juice. Fry the fish in a separate pan, then turn over and cook for about 2 minutes then add to the curry sauce, cook for further 3-4 minutes, add the coriander to the sauce and serve.