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Tangy Sardine Curry Recipe

For the sardine lovers! A deliciously tangy sardine curry, simple to prepare and best enjoyed with a bowl of steaming hot rice.


  • 500gms sardines; cleaned and washed

  • 3 tbsp coconut oil

  • 1 medium onion; finely chopped

  • 2-3 garlic cloves; grated

  • ½ inch ginger; grated

  • 2 medium ripe tomatoes; finely chopped

  • Salt, to season

  • ¼ tsp turmeric powder

  • ¾ tsp red chilli powder (adjust to heat preferences)

  • ½ tsp coriander powder

  • ½ tsp cumin powder

  • ½ tsp garam masala

  • 2-3 sprigs curry leaves

  • Tamarind, roughly 1 tbsp sized ball soaked in 1 cup water (refer notes)

Notes – If using tamarind paste/concentrate, use 1 tsp; taste and add more if required.


  • In a pan, heat 2 tbsp oil and add the garlic, ginger and onion; sauté till the onions are light brown.

  • Add the tomatoes and continue to sauté till the tomatoes are softened and mushy.

  • Next add all the spice powders and cook on low heat for a minute or two till the whole masala comes together.

  • Take off flame, cool slightly and blend to a coarse paste.

  • In the same pan, heat the remaining oil and add the curry leaves followed by the ground paste.

  • Cook on low heat for a minute and then add the tamarind water. Add another cup of water, season with salt and bring to boil.

  • Add the sardines and cook on medium heat till done. If the gravy feels thick, you may add more water. Taste and season with salt or add more tamarind if necessary.

  • Serve warm with steamed rice.

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