Ingredients

The following ingredients have 4 Servings
  • 2 cups instant jasmine rice (or instant white rice)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 teaspoons garam masala
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 15 ounce can fire roasted tomatoes
  • 15 ounce can coconut milk
  • 8 ounces sardines packed in tomato sauce (2 cans) (King Oscar Sardines in Zesty Tomato Sauce Recommended)
  • 1 lime, cut in half
  • handful of cilantro

Instruction

  • Prepare camp stove with propane tank.
  • Begin boiling water for rice, and cook according to package directions.
  • Set flame to medium.  Add olive oil to skillet, and heat until the oil begins to ripple.  Add the garam masala and onion, and sauté for 3-4 minutes, until the spices are fragrant and the onion has softened.
  • Add red pepper flakes, salt, and the can of tomatoes.  Cook 4-5 minutes, until tomatoes are simmering.
  • Add the sardines (with the tomato sauce) and the coconut milk.  Bring to a simmer, and then squeeze half the lime juice into the curry.
  • Add more salt if needed, and more red pepper flakes if you'd like it to be spicier.
  • Quarter the remaining lime half.  Serve the curry with the rice and a lime wedge.  Optionally, serve with a few sprigs of cilantro.