Fish Tikka Masala with Sardines
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 people
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Calories
110 kcal
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Course
Main Course
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Cuisine
Indian
Fish Tikka Masala with Sardines
Description
Fish Tikka Masala with Sardines features a spiced tomato curry base made by tempering mustard seeds, sautéing onions with garam masala and smoked paprika, and simmering diced tomatoes to develop depth. The addition of milk softens the sauce, creating a creamy texture that contrasts with the robust flavor of sardines packed in chili and oil. The sardines are incorporated late in the cooking process, gently heating them through without breaking down their texture excessively.
The curry has a smoky warmth and savory notes with moderate heat, which can be adjusted by using different varieties of sardines or adding chili flakes. The consistency is smooth and saucy, designed to be paired with jasmine or basmati rice or served alongside naan bread. Optional toppings like plain yogurt and fresh cilantro add coolness and herbal brightness that balance the spice.
This dish is ideally served fresh to preserve the delicate creaminess and avoid overpowering the sardine flavor. Leftovers can be kept refrigerated for up to one day, allowing for quick reheating and serving.
The recipe allows for variation by changing the type of sardines, adjusting spiciness with chili flakes or cayenne, and enriching the sauce using cream. These adaptations enable personalization to taste preferences while keeping the essential character of the curry intact.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 1 onion diced
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 15 ounce tomato diced or crushed, canned
- 1 cup milk whole
- 2 sardines King Oscar Spanish Style Sardines Recommended, packed in chili and oil, oil discarded, ~4oz tin
- ¼ cup yogurt plain, optional
- cilantro fresh, optional, for garnish
- Naan Use cauliflower rice for low carb option, to serve
- jasmine rice
- basmati rice
Instructions
- Pour oil into a large pan or wok. Add the mustard seeds, and heat over medium heat until the seeds begin to pop (2-3 minutes).
- Add the diced onion, garam masala, smoked paprika, and salt. Stir onions until they begin to soften (3-4 minutes).
- Add tomatoes. Cover pan, and let the tomatoes simmer over medium heat for about 5 minutes.
- Add the milk and sardines. Simmer another 5 minutes.
- Taste curry, and add more salt if necessary.
- Serve with a dollop of yogurt and fresh cilantro (optional.) Curry pairs well with rice or naan.
- This curry is best served right away, but leftovers can be kept refrigerated in an airtight container for up to one day.
Notes
- If mild sardines are unavailable, unflavored sardines with added red chili flakes work well to increase heat.
- For a richer curry, substitute half the milk with heavy cream.
- Adjust spiciness by adding red pepper flakes or cayenne when cooking the spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 647mg | 27% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 117mg | 12% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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