Sardine Thokku
Sardine Thokku
Ingredients
- 1 canned sardines, 15-ounce can, drained, liquid reserved
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 10 curry leaves
- 1 yellow onion, medium, thinly sliced
- 1 tablespoon ginger-garlic paste
- 2 roma tomatoes, medium, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon red chili powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh coriander leaves, chopped, for garnish
Instructions
- 1
Open the can of sardines. Carefully drain the oil from the sardines into a small bowl, reserving the liquid. Set the drained sardines aside.
⏱️ 2 min
- 2
Heat the vegetable oil in a large skillet or pan over medium heat.
⏱️ 1 min
- 3
Once the oil is hot, add the mustard seeds to the pan. Allow them to splutter, which usually takes about 30 seconds to 1 minute.
⏱️ 1 min
- 4
Immediately add the curry leaves to the pan and sauté for about 15-30 seconds until fragrant.
⏱️ 1 min
- 5
Add the thinly sliced yellow onion to the pan and sauté, stirring occasionally, until they turn translucent and slightly softened, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the ginger-garlic paste and continue to sauté for another 2-3 minutes until fragrant and the raw smell disappears.
⏱️ 3 min
- 7
Add the finely chopped roma tomatoes to the mixture. Cook, mashing occasionally with the back of your spoon, until they become soft, pulpy, and the oil begins to separate, about 5-7 minutes.
⏱️ 7 min
- 8
Incorporate the turmeric powder, coriander powder, cumin powder, red chili powder, and salt into the pan. Mix all the spices thoroughly with the onion-tomato mixture.
⏱️ 1 min
- 9
Add about 1/4 cup of the reserved sardine liquid (or water) to help the spices cook and prevent them from burning, forming a thick masala. Cook for 2-3 minutes, stirring constantly, until the masala is well combined and fragrant.
⏱️ 3 min
- 10
Gently add the drained canned sardines to the prepared masala. Be careful not to break them apart too much.
⏱️ 1 min
- 11
Carefully mix the sardines into the masala, ensuring they are well coated. If the mixture is too dry, add a bit more of the reserved sardine liquid or water, 1 tablespoon at a time, to achieve a thick, saucy consistency.
⏱️ 1 min
- 12
Bring the mixture to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld. Taste and adjust salt or spice as needed.
⏱️ 3 min
- 13
Remove from heat. Garnish the dish generously with fresh chopped coriander leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sardine Thokku
- 1 canned sardines, 15-ounce can, drained, liquid reserved
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 10 curry leaves
- 1 yellow onion, medium, thinly sliced
- 1 tablespoon ginger-garlic paste
- 2 roma tomatoes, medium, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon red chili powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh coriander leaves, chopped, for garnish
Instructions
- 1
Open the can of sardines. Carefully drain the oil from the sardines into a small bowl, reserving the liquid. Set the drained sardines aside.
⏱️ 2 min - 2
Heat the vegetable oil in a large skillet or pan over medium heat.
⏱️ 1 min - 3
Once the oil is hot, add the mustard seeds to the pan. Allow them to splutter, which usually takes about 30 seconds to 1 minute.
⏱️ 1 min - 4
Immediately add the curry leaves to the pan and sauté for about 15-30 seconds until fragrant.
⏱️ 1 min - 5
Add the thinly sliced yellow onion to the pan and sauté, stirring occasionally, until they turn translucent and slightly softened, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the ginger-garlic paste and continue to sauté for another 2-3 minutes until fragrant and the raw smell disappears.
⏱️ 3 min - 7
Add the finely chopped roma tomatoes to the mixture. Cook, mashing occasionally with the back of your spoon, until they become soft, pulpy, and the oil begins to separate, about 5-7 minutes.
⏱️ 7 min - 8
Incorporate the turmeric powder, coriander powder, cumin powder, red chili powder, and salt into the pan. Mix all the spices thoroughly with the onion-tomato mixture.
⏱️ 1 min - 9
Add about 1/4 cup of the reserved sardine liquid (or water) to help the spices cook and prevent them from burning, forming a thick masala. Cook for 2-3 minutes, stirring constantly, until the masala is well combined and fragrant.
⏱️ 3 min - 10
Gently add the drained canned sardines to the prepared masala. Be careful not to break them apart too much.
⏱️ 1 min - 11
Carefully mix the sardines into the masala, ensuring they are well coated. If the mixture is too dry, add a bit more of the reserved sardine liquid or water, 1 tablespoon at a time, to achieve a thick, saucy consistency.
⏱️ 1 min - 12
Bring the mixture to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld. Taste and adjust salt or spice as needed.
⏱️ 3 min - 13
Remove from heat. Garnish the dish generously with fresh chopped coriander leaves before serving.
⏱️ 1 min