Manglorean Sardine Curry Recipe

Name: Manglorean Sardine Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -12 sardines; 10 -12 red chilies; 1/2 cup fresh coconut, grated; 2 tablespoons coriander seeds; 2 tablespoons cumin seeds; 7 -8 fenugreek seeds (methi); 7 -8 whole black peppercorns; 1 small onion, chopped; 4 -5 cloves garlic, chopped; 2 tablespoons tamarind pulp; 5 -6 green chilies, washed,de-seeded and slit lengthwise; 1 of maggi vegetable stock cube, with onion; 1 inch fresh ginger; salt; 1 tablespoon oil; 3 tablespoons fresh coriander leaves, finely chopped

Servings: persons

10 -12 sardines
10 -12 red chilies
1/2 cup fresh coconut, grated
2 tablespoons coriander seeds
2 tablespoons cumin seeds
7 -8 fenugreek seeds (methi)
7 -8 whole black peppercorns
1 small onion, chopped
4 -5 cloves garlic, chopped
2 tablespoons tamarind pulp
5 -6 green chilies, washed,de-seeded and slit lengthwise
1 of maggi vegetable stock cube, with onion
1 inch fresh ginger
salt
1 tablespoon oil
3 tablespoons fresh coriander leaves, finely chopped

1
Heat a tbsp.
2
of oil in a pan.
3
When the oil is hot, add red chillies, corriander seeds, cumin seeds, fenugreek seeds and black peppercorns.
4
Roast on slow flame.
5
Cool the roasted masala.
6
Add coconut, onion, tamarind and garlic to it.
7
Mix well and put this into a grinder/blender bowl.
8
Grind this well in it.
9
Put the ground masala into the pot in which you will be cooking your Sardine curry.
10
Add the required quantity of water to make the curry.
11
Add salt to taste.
12
Add green chillies and 1 cube of Maggi vegetable stock with onion.
13
Mix well and bring to a boil.
14
Make sure that the stock cube has completely dissolved.
15
When the curry has boiled for about 10 minutes, add the sardines and allow to simmer for 5 minutes.
16
Remove from flame.
17
Garnish the curry with corriander leaves.
18
Serve hot with rice!

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 -12 sardines, 10 -12 red chilies, 1/2 cup fresh coconut, grated, 2 tablespoons coriander seeds, and more.

Yes, Manglorean Sardine Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Manglorean Sardine Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions