There are various recipes that can be created with canned sardines, and most of these dishes use pantry-friendly ingredients that are already available at home. Another advantage is that sardine dishes can be stored in the fridge for 2 to 3 days, and some recipes can even be frozen for later meals. Sardine curry, for example, can be cooked in larger portions and separated into smaller servings before storing (MUTTON CURRY).
Other sardine recipes may take only 10 to 15 minutes to prepare, making them suitable for busy days (FISH PICKLE).
Sardine recipes pair well with rice meals, toast, bread, chapati, and tosai. They can also be turned into sandwiches or on their own. It all depends on personal preference and how canned sardines are prepared at home. In fact, canned sardines are also popular as camping food since they are already cooked and can even be eaten straight from the can if necessary.
These 5 canned sardine recipes are merely a guide and can always be adjusted according to available ingredients at home. Ingredients can be substituted, added, or tweaked based on personal taste and cooking style.
Simple
Chili Sardine
Ingredients
1 large
can of sardines (with the sauce)
4
shallots - cut into big pieces
2
red chillies - cut into big pieces
A
few sawtooth coriander or coriander leaves
Oil
Salt
Method
Heat
oil, quickly sauté shallots & chillies.
Tip
in sardines with the sauce.
Add
salt & stir.
Off
the heat & combine in coriander leaves.
Easy
Sardine Potato Stir-Fry
Ingredients
1
big tin canned sardines - without the sauce
Potatoes
- remove skin and thinly sliced
Shallots
- sliced
Plain
chilli powder
Lime
juice
Mugwort
(or spring onions)
Salt
Ingredients
I
large tin canned sardines - without the sauce
Potatoes
- remove skin and thinly sliced
Shallots
- sliced
Plain
chilli powder
Lime
juice
Mugwort
(or spring onions)
Salt
Oil
Method
Heat
oil, fry potatoes on both sides.
Dish
out and set aside.
Reduce
the amount of oil and sweat shallots.
Add
sardines and plain chilli powder.
Stir
fry over high heat quickly.
Add
fried potatoes, lime juice, salt and mugwort.
Stir
all in and off the heat.
No-Cook
Sardine Salad
Ingredients
1
large tin canned sardines - drain off the sauce & pat dry the sardines
4 shallots - sliced thinly
Red
chillies - sliced thinly
Some
coriander leaves - shredded
Lime
juice per taste
Salt
per taste
Method
Break
sardines into smaller pieces.
Add all
the ingredients, mix and toss in.
Lemongrass
Sardine Stir-Fry
Ingredients
1 large
tin canned sardines - drain off the sauce & pat dry the sardines
1
lemongrass - sliced thinly
4
shallots - sliced thinly
2
red chillies - sliced thinly
Some
spring onions - shredded
Lime
juice to taste
2 tbsp
oil
Salt
to taste
Method
Heat
and quickly saute lemongrass, shallots and chillies
Add
sardines, break up into pieces.
Season
with lime juice and salt.
Stir
in.
Off
the heat and combine in spring onions.
Sardine
Curry
Ingredients
I large
tin canned sardine (with the sauce)
8 okra/ladies fingers
1
large potato - simmered to soften, remove skin and cut into pieces
1
tsp ginger paste
1
tsp garlic paste
5
shallots - chopped
1
tsp black mustard seeds
1
tsp fenugreek seeds
Some
curry leaves
Water
as needed
¼ cup
oil
Salt
to taste
For Curry
Paste (Mix with some water for a thick paste)
1 ½ tbsp
plain chilli powder
1
tsp coriander powder
1
tsp fennel powder
1
tsp cumin powder
½ tsp
crushed black pepper
Method
Heat
oil, sweat shallots.
Add
ginger paste, garlic paste, mustard seeds and fenugreek seeds.
Let the
seeds splatter.
Add
curry paste and cook till oil split.
Add okra, stir in, pour water, and stir again.
Simmer to soften okra.
Tip
sardines with sauce and add potatoes.
Season
with salt.
Stir,
switch off the heat and add curry leaves.
