2 potatoes, peeled and diced into small cubes
3 large red onions, thinly sliced
1 cinnamon stick
1 ½ tbsp red chili powder
2 cloves
1 ½ tsp curry powder
1 can of sardines in tomato sauce, discard the bones and tomato sauce
2 ½ tsp salt
1 loaf of white bread, or baguette
1 tbsp olive oil
3 tbsp plain yoghurt
10g fresh mint leaves, chopped
10g fresh coriander leaves, chopped
400ml vegetable oil for deep frying the potatoes.
100ml vegetable oil for frying the sardines
optional:
fresh mint leaves and fresh coriander leaves for garnish
fresh iceberg lettuce leaves for presentation
Optional: garnish the sardines with some mint or coriander leaves & place the toasted bagette with the chili fried sardines on a plate lined with lettuce leaves before serving.