Easy Sardine Sambal
Contributed by: Kavita Parsad
This recipe is my mum’s own creation. My mother is a great cook. Every dish of hers is magical!! Lucky me!
This recipe brings back childhood memories for me. Especially the days we stayed at Toa Payoh quarters, my dad was a staff at Toa Payoh Hospital then. Those days we were lucky to be able to afford sardine for a meal.
Actually we ate sardine quite a lot as it was a cheaper option. The recipe is so simple that my dad learnt it from my mum and he would cook it for us in a jiff when my mum is busy at work.
The best part about it is the way my mum will prepare this dish. She would mash the sardines together with lentil soup and hot white rice and make them into balls! No mess at all!! Yummy and quick!! I get this nostalgic feeling everytime I eat this, it will bring me back to those days where life was so carefree and we all lived harmoniously with neighbours regardless of their race or religion. Our neighbours were family to us. We spend everyday running around, playing after school and doing homework. No gadget to get stuck to!! Our toys are nature and human. It was really fun. Really miss those days.
Portion: 3 - 4 pax
Prep Time: 8 mins
Cook Time: 15 mins
Total Time: 23 mins
Ingredients
• 1 large can of sardines in tomato sauce (425g)
• 4 tbsp oil
• ½ tsp mustard seed
• ½ tsp cumin seed
• 1 medium size onion, peeled and sliced
• 1 inch ginger, peel and mashed
• 3 cloves of garlic, peeled and sliced
• 1 red or green chilli, sliced
• 1 stalk curry leaves
• 2 tbsp chili powder (3 tbsp if you prefer dish to be spicer)
• ½ cup of water
• 1 large potato, cut into 8 pieces
• 1 small tomato, diced
• 1 tsp thick tamarind paste
• 2 calamansi lime, cut into half
• Salt to taste
• Coriander leaves, chopped
Method
1. Open the can of sardines and tip the contents into a bowl. Separate the sardine pieces and set aside the tomato sauce.
2. Set a wok on the stove, turn the heat to medium and add oil.
3. Add mustard and cumin seeds to the oil
4. When spices start to crackle, add onions, ginger, garlic, red or green chilli and curry leaves.
5. Fry till onions start to turn a little brown.
6. Lower heat a bit then add the chilli powder and give a quick stir for 1 min (Should get a nice aroma. Careful not to burn it.).
7. Add the tomato sauce and stir. Cook for 2 mins or till it bubbles.
8. Pour the water in, stir well and wait for it to boil.
9. Add the potatoes, cover the pot and let the potatoes cook till ¾ done.
10. Add tamarind pulp (can add more water if you prefer more gravy).
11. Add in the tomatoes, followed by the sardines.
12. Stir carefully till all combined, cover the pan and cook for another 5 mins.
13. Add salt if needed.
14. Turn off heat and squeeze the lime over the cooked dish.
15. Garnish with coriander leaves and enjoy it hot with plain white rice.
Helpful Tips
I prefer using Ayam brand sardines or mackerel. However, you can use any brand to your liking. If you like it spicy, use chilli padi instead.
To cut down cooking time, cut the potatoes smaller. Best eaten with white rice or chapati.
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