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Ingredients
- Serves 2-4 people
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
Chilli Fried Sardines
Fish is one of my dad’s favorite things to eat, so it’s quite common to find a fish dish on our dining table. A recipe inspired by my Uncle Charles, Chili Fried Sardines is definitely a family favorite. A spicy mix of sardines and potatoes, this dish is accompanied by a creamy mint yoghurt sauce which perfectly balances out the heat and cools down your senses. Serve on a slice of toasted baguette for a simple yet elegant meal you can enjoy with your family and friends.
- Easy
- 15 min
- 20 min
- 15 min
- 3 steps
- 17 Ingredients
- Easy
- 3 steps
- 17 Ingredients
- 15 min
- 20 min
- 15 min
Instructions
-
Fry the potatoes
- Heat up a pan with about 400ml vegetable oil, or enough for deep frying.
- When the oil is hot, deep fry the diced potatoes.
- When the potatoes have turned golden brown, remove from heat and season with ½ tsp salt.
- Place the fried potatoes on paper towel to absorb excess oil.
-
Fry the sardines
- Heat up a pan with 100ml vegetable oil
- When the oil is hot, fry the sliced red onions, cinnamon stick, red chili powder, coves, curry powder until fragrant.
- Add the sardines and fried potatoes. Mix well to combine.
-
Prepare the bread
- Slice the baguette into slices, about 1 inch thick.
- Heat the olive oil in a pan and toast both sides of the sliced baguette.
- In a bowl, mix the yoghurt, chopped mint leaves, and chopped coriander leaves together to make the yoghurt sauce. This will balance the spiciness of the sardines.
- Take a piece of toasted baguette, spoon a layer of the yoghurt sauce.
- Spoon some of the fried sardines over the yoghurt sauce.
Plate and Serve!
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.
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Ingredients
- Serves 2-4 people
-
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
Nutrition
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