Sardine Stir Fry

155g Sardine in tomato sauce (Ayam brand)(image below)
1in cinnamon stick
55g or1 medium-size onion, chopped finely
11g or1 1/2 in ginger, chopped finely
11g or 2 small garlic, chopped finely
1/2 a green chilli, sliced thinly
2 sprigs curry leaves
1 small egg (beaten lightly)
1 tsp chilli boh or chilli paste
1 small potato, diced (optional)
salt to taste


Heat 3 tbsp oil, add in the cinnamon stick, chopped onions, garlic, ginger and saute until onions turn brownish and aromatic. If you are adding potato, add in between when the onions are browning, stir fry the potatoes until the onions turn light brown. I usually use Washington potatoes, so it usually cooks fast. Add in chilli paste and saute for another 1 min. Then mix the sardine in tomato sauce. Stir, and do not break the fish for now. Mix in 1/2 cup water and let it simmer gently until the potatoes are cooked. Once the potatoes, soften, break the sardine fish into smaller pieces. Pour the beaten egg all around the sardine covering it. Leave for about 1 min, then start scrambling the sardine with the egg. Throw in some curry leaves and keep stirring until the dish is dried. Close fire. Serve as a side dish with white rice. You can also use it as filling for sandwiches by omitting the potato. The image below shows the sardine that I used for this recipe.