CF 33/60 My Mum’s Sardines with Tomatoes & Onions2015-01-27
- Servings : 2 to 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
200g canned Sardines in tomato
2 medium tomatoes quartered
2 large Red Spanish onions sliced
1 large red capsicum sliced
100gm Sambal Relish or similar hot or mild
1/4 cup water to rinse out the cans
3 tablespoon oil
Salt & pepper to taste
In a fry pan over moderate-to-hot heat fry the onions and capsicums till the onions caramalise. Stir fry it for roughly 10 minutes, stirring often. Then add the tomatoes and the sambal and stir and cook for roughly 5 minutes then stir through the sardines and water from the rinsed-out cans. Stir to combine well without breaking the sardines and cook for 5 more minutes on high heat to reduce the added liquid. Check the seasoning and if required add a little salt and pepper then stir to mix and serve over rice with the dhal from my previous recipe or simply in a wrap with salad, or with chapati. This recipe is my version with a twist, and you may serve it with some lime wedges, Yum!
Variations and My Story
My mum’s recipe but with my own fusion version to suit my family! This simple but effective dish is so versatile when come to serving. This was our staple diet when growing up with my Mum in my Malaysian household, that the recipe was passed-down from my grandma to her daughters and so on…… We didn’t hesitate taking this dish to school in a sandwich for our lunches. It was great when accompanied with dhal and rice or with Indian bread chapati. When families came for a visit my mother didn’t hesitate in making this dish but she would add fresh chilies instead of capsicums and it was quick and easy by itself but also it was great since she would have tinned sardines in her pantry over fresh sardines. Today it is our favourite over some crusty bread or accompanied with rice here in my home.
Once again the sambal I used is my own from my blog ‘signature sauces’. You may use any other sauces available from supermarket shelves. However not all sambal brands will give you the same end result so stick with one you know. Season it with salt and pepper if necessary because the salt content varies in each sambal recipe from the supermarkets as well as canned sardines have their own salt content. of course I recommend my own sambal relish which is concentrated and know exactly how much to use it each time in a recipe! Enjoy the simplest dish that is so tasty and easy to prepare for anytime. The canned sardines do have soft bones right through it that melts in the mouth so, if you are not fussed then leave the sardines whole otherwise split them before cooking and remove the bones then add them to the pan.
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