Camp Stove Fish Curry
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4 people
-
Calories
392 kcal
-
Course
Main Course
-
Cuisine
Indian
Camp Stove Fish Curry
Description
The Camp Stove Fish Curry uses olive oil to sauté diced onion with fragrant garam masala, then simmers fire-roasted tomatoes with red pepper flakes and salt for depth of flavor. Canned sardines, packed in tomato sauce, are added along with coconut milk to create a creamy, rich curry base. Lime juice brightens the dish, and leftover spices can be adjusted for heat before serving with instant jasmine rice prepared separately. The use of canned sardines and instant rice makes this recipe convenient for camp stove or quick preparation.
The curry offers a combination of creamy and tangy notes with tender fish pieces dispersed throughout a warmly spiced sauce. The lime and cilantro garnish provide fresh contrast, enhancing the aromatic profile.
Optionally, the recipe can be adapted by using regular canned sardines with added tomato paste and smoked paprika to replicate flavor complexity.
Ingredients
- 2 cups instant jasmine rice or instant white rice
- 1 tablespoon olive oil
- 1 onion diced
- 2 teaspoons garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 15 ounce fire-roasted tomato canned
- 15 ounce coconut milk can
- 8 ounces sardines King Oscar Sardines in Zesty Tomato Sauce Recommended, packed in tomato sauce, 2 cans
- 1 lime cut in half
- cilantro handful
Instructions
- Prepare camp stove with propane tank.
- Begin boiling water for rice, and cook according to package directions.
- Set flame to medium. Add olive oil to skillet, and heat until the oil begins to ripple. Add the garam masala and onion, and sauté for 3-4 minutes, until the spices are fragrant and the onion has softened.
- Add red pepper flakes, salt, and the can of tomatoes. Cook 4-5 minutes, until tomatoes are simmering.
- Add the sardines (with the tomato sauce) and the coconut milk. Bring to a simmer, and then squeeze half the lime juice into the curry.
- Add more salt if needed, and more red pepper flakes if you'd like it to be spicier.
- Quarter the remaining lime half. Serve the curry with the rice and a lime wedge. Optionally, serve with a few sprigs of cilantro.
Notes
- To use regular canned sardines, incorporate 2 tablespoons tomato paste and 2 teaspoons smoked paprika to deepen the sauce flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 78g | 26% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Sodium | 598mg | 25% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
