South Indian Sardine Curry with Kokum and Tamarind

Ingredients

• 600 g fresh sardines, cleaned and scored
• 2 tbsp tamarind paste
• 6 kokum pieces, soaked in warm water
• 200 g onion, finely sliced
• 5 garlic cloves
• 2 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 3 tbsp coconut oil
• 200 g tomatoes, quartered

Method

1. 1

   Rub the sardines with half the turmeric and a pinch of salt; set aside.

2. 2

   Heat the oil in a wide pan over a medium heat. Fry the onion for 8 minutes until golden. Add the garlic, chilli powder, ground coriander and remaining turmeric; fry for 2 minutes.

3. 3

   Add the tomatoes, tamarind paste and kokum along with its soaking water. Cook for 5 minutes until the tomatoes soften and the sauce turns a rich red.

4. 4

   Gently lay the sardines in the sauce, spooning it over them. Simmer uncovered for 8–10 minutes until the fish is just cooked and flaking. Serve with red rice.