Best 3 Manglorean Sardine Curry Recipes

Manglorean sardine curry is a delectable seafood dish originating from the vibrant coastal region of Mangalore in South India. This curry, also known as Sardine Gassi, is a testament to the culinary expertise of the region, where fresh sardines are transformed into a flavorful and aromatic delicacy. With its roots in the rich fishing traditions of Mangalore, this dish holds a special place in the hearts of locals and food enthusiasts alike. The blend of spices, tangy tamarind, and tender sardines creates a tantalizing symphony of flavors that is sure to leave you craving for more. In this article, we will guide you through the process of crafting an authentic Manglorean sardine curry, ensuring that you experience the authentic taste and essence of this coastal masterpiece.

Here are our top 3 tried and tested recipes!

MANGLOREAN SARDINE CURRY

Manglorean Sardine Curry image

Make and share this Manglorean Sardine Curry recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Curries

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 16

Ingredients

10 -12 sardines
10 -12 red chilies
1/2 cup fresh coconut, grated
2 tablespoons coriander seeds
2 tablespoons cumin seeds
7 -8 fenugreek seeds (methi)
7 -8 whole black peppercorns
1 small onion, chopped
4 -5 cloves garlic, chopped
2 tablespoons tamarind pulp
5 -6 green chilies, washed,de-seeded and slit lengthwise
1 of maggi vegetable stock cube, with onion
1 inch fresh ginger
salt
1 tablespoon oil
3 tablespoons fresh coriander leaves, finely chopped

Steps:

Heat a tbsp.
of oil in a pan.
When the oil is hot, add red chillies, corriander seeds, cumin seeds, fenugreek seeds and black peppercorns.
Roast on slow flame.
Cool the roasted masala.
Add coconut, onion, tamarind and garlic to it.
Mix well and put this into a grinder/blender bowl.
Grind this well in it.
Put the ground masala into the pot in which you will be cooking your Sardine curry.
Add the required quantity of water to make the curry.
Add salt to taste.
Add green chillies and 1 cube of Maggi vegetable stock with onion.
Mix well and bring to a boil.
Make sure that the stock cube has completely dissolved.
When the curry has boiled for about 10 minutes, add the sardines and allow to simmer for 5 minutes.
Remove from flame.
Garnish the curry with corriander leaves.
Serve hot with rice!

Nutrition Facts : Calories 234.7, Fat 12, SaturatedFat 4, Cholesterol 42.6, Sodium 175.9, Carbohydrate 24.5, Fiber 5.3, Sugar 12.4, Protein 12.3

QUICK SARDINE CURRY

Quick Sardine Curry image

This super quick stir-fry makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy!

Provided by Cyn

Categories World Cuisine Recipes Asian

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

1 tablespoon canola oil
1 tablespoon Thai red curry paste, or more to taste
1 clove garlic, minced
1 shallot, minced
1 tablespoon unsweetened coconut cream
1 (3.75 ounce) can sardines in oil, drained

Steps:

Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 415.8 calories, Carbohydrate 12.5 g, Cholesterol 130.6 mg, Fat 29.8 g, Fiber 0.7 g, Protein 24.6 g, SaturatedFat 7.1 g, Sodium 759.7 mg, Sugar 2.7 g

SARDINE CURRY

Sardine Curry image

Make and share this Sardine Curry recipe from Food.com.

Provided by Kim Ong

Categories Chinese

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon fenugreek seeds (a spice from Indian grocers)
1 teaspoon cumin
1 onion, sliced
3 to taste ginger, sliced
5 cloves garlic, sliced
curry leaf (a small handfull)
5 cups water
70 g tamarind juice, mixed with the water,strained
5 tablespoons fish curry powder
salt
1 can sardines (in tomato sauce)
200 g lady finger bananas, cut into 2
4 tomatoes, halved

Steps:

Heat oil and fry the fenugreek and cumin till fragrant.
Add onion, ginger, garlic and curry leaves.
Saute till onions are soft.
Add tamarind water, curry powder, salt and boil for about 10 minutes.
Add the rest of the ingredients and boil till the ladies fingers are cooked.

Tips:

Use fresh sardines for the best flavor and texture.
If you can't find fresh sardines, frozen sardines will also work.
Be sure to clean the sardines thoroughly before cooking.
Use a sharp knife to score the sardines so that the marinade can penetrate the flesh.
For a more flavorful curry, use a combination of red and green chilies.
Add a bit of jaggery or tamarind to the curry to balance out the spiciness.
Serve the curry with steamed rice or roti.

Conclusion:

This Manglorean sardine curry is a delicious and easy-to-make dish that is sure to please everyone at your table. With its perfect balance of spices and flavors, this curry is a must-try for any seafood lover. So next time you're looking for a quick and easy weeknight meal, give this Manglorean sardine curry a try. You won't be disappointed!