Malaysian Style Sardine Curry

An excellent way of enjoying the flavors and richness of an easy one-pot fish curry with okra that is just as tasty and delicious!



Sardines – 5-6 pieces, cleaned
Okra/ladies finger – 500 g, slit lengthwise into halves
Onion- 1, thinly sliced
Ginger-garlic paste- 1 tsp
Green chilies- 2, slit lengthwise
Tomatoes – 2, thinly sliced
Coconut milk – 1/2 cup
Red chili powder- 2 tsp
Turmeric powder- 2 tsp
Coriander powder – 1 tbsp
Cumin powder- 1 tsp
Fennel seeds – 1 tsp
Black pepper powder – 1 tsp
Freshly grated coconut- 1/4 cup
Tamarind paste – 1/2 tsp
Oil- As needed
Salt- To taste
Water- As needed

Method: Marinate the sardines with half of the red chili powder, turmeric powder, and salt. Leave it aside for 10 mins. In a grinder, add the remaining spice powders along with the grated coconut and little water. Grind it into a smooth paste. Keep this aside. Heat oil in a pan. Add the marinated fish and fry until golden brown. Drain the fish onto a paper towel and keep aside. In the same pan, add more oil as needed. Add the onions and saute until translucent. Add the green chilies and ginger-garlic paste and fry until the raw smell goes away. Add the okra and fry for 3-4 mins. Add the prepared curry paste and fry gently for another 2-3 mins. Next add the tomatoes & the tamarind paste and simmer for 5 mins. Add the fried sardines and mix gently. Simmer for another 2 mins. Finally pour the coconut milk and cook until the sauce thickens a little. Season to taste.


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