Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 1 onion, diced
  • 2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 15 ounce can tomatoes (diced or crushed)
  • 1 cup whole milk
  • 2 tins sardines (~4oz) packed in chili + oil, oil discarded (King Oscar Spanish Style Sardines Recommended)
  • 1/4 cup plain yogurt (optional)
  • fresh cilantro (optional garnish)
  • To serve: naan, jasmine, or basmati rice ((Use cauliflower rice for low carb option))

Instruction

  • Pour oil into a large pan or wok.  Add the mustard seeds, and heat over medium heat until the seeds begin to pop (2-3 minutes).
  • Add the diced onion, garam masala, smoked paprika, and salt.  Stir onions until they begin to soften (3-4 minutes). 
  • Add tomatoes.  Cover pan, and let the tomatoes simmer over medium heat for about 5 minutes.
  • Add the milk and sardines.  Simmer another 5 minutes.
  • Taste curry, and add more salt if necessary.
  • Serve with a dollop of yogurt and fresh cilantro (optional.)  Curry pairs well with rice or naan.
  • This curry is best served right away, but leftovers can be kept refrigerated in an airtight container for up to one day.