Canned Sardine Curry

Curry In A Hurry – Sardines With Green Tomatoes

This curry made  with  canned  sardines  and  green tomatoes is  easy to make.  Serve  over a  bowl of  rice for a  quick dinner.

Course Main Course
Cuisine Fusion
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author Syama


  • 2 Can Sardines About 4 oz each Drained
  • 1 Large Green Tomatoe or 2 medium
  • 1 Small Yellow onion
  • 1 -2 Serrano Peppers As Per Taste
  • Few Curry leaves Optional
  • 1 Inch Fresh Ginger
  • 3 -4 Cloves Garlic
  • 1/2 Tsp Turmeric
  • 1 Pinch Coriander Powder
  • Salt To Taste
  • 1 Tbsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1 Pinch Fenugreek Seeds
  • 3 - 4 Tbsp Coconut Cream
  • 1/2 C Water


  1. Slice the onions fine. Chop the ginger and garlic. Cut the tomatoes into bite size pieces. If you like the curry to be spicy slit or chop the green chilies, otherwise leave it whole.
  2. Heat oil in a pan and add the mustard seeds and fenugreek seeds. When the seeds splutter add the sliced onions, ginger and garlic. Sprinkle a little salt and cook till the onions are translucent. Stir often to prevent it from browning. Add the green chilies and curry leaves. Stir and cook for a minute. Add the turmeric powder and coriander powder. Mix well and slide in the green tomatoes . Close the lid and cook over medium heat for about 5 minutes, till the tomatoes begin to soften a little.
  3. Open the lid and add 1/2 C water followed by the coconut cream. Mix and adjust salt . Reduce heat and bring the curry to a slow simmer.
  4. Drain the cans and slowly place the sardines in the curry. Scoop some curry over the sardines to cover them. Avoid stirring the fish. Cover and let the sardines warm though over low heat. Once the curry comes back to a slow boil turn off the heat and rest for few minutes before serving.

Recipe Notes

You can make these with fresh sardines as well . When using fresh fish cook over medium high heat for 5 to 10 minutes after the fish is added.