Coconut Curry Sardines

Coconut Curry Sardines

Tinned sardines simmer in a fragrant coconut curry broth for a fast, rich weeknight meal.

Total 30 min Makes 4 servings Calories 410/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

This dish transforms pantry-staple sardines into a warmly spiced curry, built on a base of onion, garlic, ginger, and coconut milk. Ready in under 30 minutes, it pairs well with steamed rice or crusty bread for soaking up the sauce. A squeeze of lime and fresh herbs brighten the richness of the coconut and oily fish.

Ingredients

  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 can coconut milk (13.5 ounces)
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • 3 cans sardines in oil, drained (4.4 ounces each)
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 red chile, thinly sliced (optional)
  • 0 salt, to taste

Method

  1. Heat the coconut oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

  2. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  3. Add the red curry paste, turmeric, and coriander, and stir to coat the onions, cooking about 1 minute to toast the spices.

  4. Pour in the coconut milk, diced tomatoes, and vegetable broth, stirring to combine. Bring to a simmer.

  5. Reduce heat and simmer uncovered until slightly thickened, about 10 minutes.

  6. Gently fold in the sardines, fish sauce, and brown sugar, taking care to keep the fillets mostly intact. Simmer 5 minutes to warm through.

  7. Remove from heat and stir in the lime juice. Season with salt to taste.

  8. Ladle into bowls and top with cilantro and sliced chile, if using. Serve hot with steamed rice or crusty bread.

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    Coconut Curry Sardines

    This dish transforms pantry-staple sardines into a warmly spiced curry, built on a base of onion, garlic, ginger, and coconut milk. Ready in under 30 minutes, it pairs well with steamed rice or crusty bread for soaking up the sauce. A squeeze of lime and fresh herbs brighten the richness of the coconut and oily fish.

    30 min 4 servings 410 cal

    Ingredients

    • 2 tablespoons coconut oil
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 tablespoons red curry paste
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 can coconut milk (13.5 ounces)
    • 1 cup diced tomatoes
    • 1 cup vegetable broth
    • 3 cans sardines in oil, drained (4.4 ounces each)
    • 1 tablespoon fish sauce
    • 1 teaspoon brown sugar
    • 1 lime, juiced
    • 1/4 cup fresh cilantro, chopped
    • 1 red chile, thinly sliced (optional)
    • 0 salt, to taste

    Method

    1. 1

      Heat the coconut oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

    2. 2

      Stir in the garlic and ginger and cook until fragrant, about 1 minute.

    3. 3

      Add the red curry paste, turmeric, and coriander, and stir to coat the onions, cooking about 1 minute to toast the spices.

    4. 4

      Pour in the coconut milk, diced tomatoes, and vegetable broth, stirring to combine. Bring to a simmer.

    5. 5

      Reduce heat and simmer uncovered until slightly thickened, about 10 minutes.

    6. 6

      Gently fold in the sardines, fish sauce, and brown sugar, taking care to keep the fillets mostly intact. Simmer 5 minutes to warm through.

    7. 7

      Remove from heat and stir in the lime juice. Season with salt to taste.

    8. 8

      Ladle into bowls and top with cilantro and sliced chile, if using. Serve hot with steamed rice or crusty bread.