Ingredients (Serves 3)

• 1 can Munnujii Sardines (with its sauce)
• 1 medium onion, sliced
• 1 small tomato, chopped
• ½ cup thin coconut milk
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tsp coriander powder
• 1 tbsp oil
• Salt if required
• Fresh coriander for garnish

Tips

• Use Kashmiri chilli powder for vibrant colour without too much heat.
• If you prefer a thicker gravy, simmer the curry uncovered for 2–3 extra minutes.
• Serve with plain steamed rice or appams to soak up the flavours.