Sardine Curry

This curry does not use curry powder. It is my mother's recipe and a dish that I like to eat with white rice or coconut rice (nasi lemak).

1 small tin Ayam Brand Sardine
1 small onion, chopped
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds
1in ginger, julienne
1/4 tsp turmeric powder
2 sprigs curry leaves
1 tbsp tamarind juice
1 medium size tomato, quartered
1 large potato, cut into six parts
sugar and salt to taste

To grind into a paste
7 to 8 dried red chilies (soaked in hot water for (15mins then drained)
1 large Bombay onion
a few slices of ginger (optional)


Method

Heat about 4 to 5 tbsp oil Add in fenugreek and mustard seeds, once it splutters, add in julienne ginger and chopped onions, stir a few seconds and cook until onions soften, then mix in grind ingredients, saute until aromatic. If need more oil, add in. Add in chopped tomatoes, turmeric powder, and tamarind juice. Stir for a few seconds. Add in potatoes and sardine. Stir a bit and add in about 2 cups of water. Leave to simmer and let the potatoes cook until soften. Once potatoes have cooked, add in salt and sugar to taste. Break the sardine into small parts. Add in curry leaves and close fire. Serve with rice.