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Open the can of sardines. Carefully drain the oil from the sardines into a small bowl, reserving the liquid. Set the drained sardines aside.

Heat the vegetable oil in a large skillet or pan over medium heat.

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.

Immediately add the curry leaves to the pan and sauté for about 15-30 seconds until fragrant.

Add the thinly sliced yellow onion to the pan and sauté, stirring occasionally, until they turn translucent and slightly softened, about 5-7 minutes.

Stir in the ginger-garlic paste and continue to sauté for another 2-3 minutes until fragrant and the raw smell disappears.

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.

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.

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.

Gently add the drained canned sardines to the prepared masala. Be careful not to break them apart too much.

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.

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.

Remove from heat. Garnish the dish generously with fresh chopped coriander leaves before serving.


Open the can of sardines. Carefully drain the oil from the sardines into a small bowl, reserving the liquid. Set the drained sardines aside.

Heat the vegetable oil in a large skillet or pan over medium heat.

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.

Immediately add the curry leaves to the pan and sauté for about 15-30 seconds until fragrant.

Add the thinly sliced yellow onion to the pan and sauté, stirring occasionally, until they turn translucent and slightly softened, about 5-7 minutes.

Stir in the ginger-garlic paste and continue to sauté for another 2-3 minutes until fragrant and the raw smell disappears.

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.

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.

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.

Gently add the drained canned sardines to the prepared masala. Be careful not to break them apart too much.

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.

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.

Remove from heat. Garnish the dish generously with fresh chopped coriander leaves before serving.
