I love this sardine curry but instead of using the usual brinjal and ladies fingers in a fish curry, I add potatoes, just as my mother used to make it. You can eat it with rice or bread.
1 can Ayam Brand Sardines
1 large tomato or two smaller tomatoes, sliced in half
4 medium sized granola potatoes, peel and quarter
100ml water mixed with 1 teaspoon of tamarind (assam jawa)
Rempah ingredients:
2 big yellow onions, peel and dice
3 garlic cloves, peel and slice
6 inches lemongrass (from root end), sliced
4 buah keras, crushed
1 teaspoon turmeric powder
2 teaspoons chilli powder
2 teaspoons sugar
2 teaspoons salt
300ml water
1 cup coconut milk
Heat quarter cup of oil in a pot and saute the rempah for 3 to 4 minutes stirring often so it does not burn. Add 1 teaspoon salt, the water and potatoes. Bring it to a gentle boil for 10 minutes. Then add the tamarind, tomatoes and sugar. Stir to mix and cook for 2 minutes. Then add the coconut milk and the sardines. Stir gently to mix and bring to a boil. Try not to break up the sardines too much. Taste to see if there is enough seasonings. Add more salt if necessary.
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