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Spicy Sardine fish curry
Spicy Sardine fish curry

Before you jump to Spicy Sardine fish curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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At length, healthy atmosphere for self esteem ought to be bonding, that’s the physical/emotional occurrence between people and others in their environment. This is essential for the growth of healthy self esteem. Bonding is forming a mutual psychological attachment between an individual and a"significant other" (parent, child, friend, fan, etc.). This involves the substantial additional giving unconditional love and assistance in addition to developing an emotional connection between every other.

We hope you got benefit from reading it, now let’s go back to spicy sardine fish curry recipe. You can cook spicy sardine fish curry using 17 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Spicy Sardine fish curry:
  1. Use fish and vegetables
  2. Prepare 500 grams fresh sardines
  3. Take 2 tomatoes chopped
  4. Take 1 large onion chopped
  5. Get 6 green chilli finely chopped
  6. Provide 250 grams spring onions
  7. Use 6 pieces shallots
  8. Use bunch of parsley
  9. Get 1 cup water
  10. Provide salt
  11. Take spices
  12. Prepare 1 tbsp fish curry masala
  13. Use 1/2 tbsp garam masala
  14. Use 1/2 tsp turmeric powder
  15. Prepare 1/3 tsp ground cumin
  16. Get 1/2 tbsp kashmiri chilli powder
  17. Provide 1/2 tbsp cayenne pepper
Instructions to make Spicy Sardine fish curry:
  1. Heat oil in pan and fry the chopped vegetables for a couple of minutes. Add the spices and mix well.
  2. Add the sardines, mix well and fry it for 10 minutes.
  3. Add 1 cup of water and cook the fish in high flame for 20 mins (add more water if needed). Add the spring onions and cook for couple of minutes. Add more salt if needed.
  4. Top with fresh parsley leaves. Serve hot with steamed rice or Roti's. Enjoy!!

Spicy fish curry made with coconut milk. Recipe with step by step pictures. I have a long time friend called Linish who is an ultimate foodie. Seafood is his favorite and his eternal love is with Sardines (Mathi Meen). Unlike in TamilNadu where we use tamarind pulp for fish kuzhambu, in Kerala Kodumpuli or Gambooge is what is used for the sourness.

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