Thursday, February 28, 2013

Spicy Sardines and Potatoes in Tomato sauce - A very Malaysian dish!

Do you have a can of sardine lying around? Or have you gone to the supermarket and wondered what in the world people do with canned sardines? Or are you just tired of having sardines the same old way? Well, this recipe will answer all those questions.

This spicy sardine or Sardin Sambal is very common within the Malaysian community; people always have a can of this lying around in their pantry. The brands I always use is called Ayam (as per my picture) because somehow it just taste much better than the rest. But that's just a personal preference  you can try it with any, might even be better! It can be eaten with bread, prata, rice, and I even know people who mix this sauce with pasta. Like I always say, this is the way I do it, you can always add and remove what you like from the recipe below and make it your own!

All you need is:
1 can of Sardines in Tomato sauce – although softened, I still remove the bones of the fish. Separate the fish and the sauce.
1 potato - cubed
1 large red onion - sliced
5 cloves of garlic - chopped
Thumb sized ginger – sliced
1 bay leave
1 lemon grass – bruised
2 table spoons of olive oil
½ teaspoon of Aniseed
½ teaspoon of black mustard seeds
½ teaspoon of cumin
1 teaspoon of chili powder – reduce to taste
½ teaspoon of turmeric powder
1 tomato – chopped
1 teaspoon of tamarind pulp
5 tablespoons of water
Salt and pepper to taste
Coriander – chopped

1)      Heat pan up, add oil and potatoes, fry till potatoes are brown, then add the onion, garlic, ginger, lemon grass and bay leave. Fry till onions go soft.
2)      Add the aniseed, mustard seeds and cumin. Fry for another 1 minute, then add the chopped tomatoes. Add the turmeric and chili powder.
3)      Pour in the tomato sauce (from the fish) and about 5 spoons of water and tamarind pulp.
4)      Stir fry everything, make sure the potatoes are cooked, and add the fish.
5)      Let everything stew for 5 minutes on reduced heat. Add salt and pepper to taste.
6)      Add chopped coriander and serve.

It’s easy to make and has this tangy spicy taste which goes well with any kind of bread or rice. It also goes really well with dhal and crunchy cucumbers!

What do you think? ( :

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