Ingredients: 

• 1 tsp cumin seeds

• 1 large red onion, sliced thin

• 2 sprigs of curry leaves, just the leaves

• 2 inches ginger, finely chopped

• 1 green chilli, halved

• 1 tomato, cut into wedges

• 2-3 tbsp fish curry powder

• 1-1.5 cups tamarind water (1 golf-sized tamarind pulp soaked and broken up in water, then strained with a sieve to remove seeds)

• 2 small potatoes, cut into wedges

• 50-100ml coconut cream

• 1/2 cup water

• 1 can of sardines (about 4-5 sardines, tomato sauce and tiny bones removed)

• 2-3 tbsp of coconut oil

• Salt for seasoning

Method:
1. In a pan, heat some coconut oil and add the cumin seeds. Let it sizzle away before adding the onions and curry leaves. Cook till onions are slightly brown before adding the finely chopped ginger, tomatoes and green chilli.
2. Once tomatoes are soft, add the fish curry powder. Sauté till it’s nice and toasty before adding the tamarind water. Simmer away, adding the potatoes - cover and allow them to cook.

3.  Once potatoes are fork tender, add coconut cream, water and season to taste before adding the sardine fillets. Let the flavours combine (about 8-10 minutes) and allow curry to thicken.

The best combo - rice, sautéed (your favourite) veggies, fresh cucumber salad, papadam and a spicy (your favourite) pickle.