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.