Sri Lankan Style Sardine Pepper Curry.
Heat 2 tbsp,
sauté 1 large sliced red onion,
2 dried red chilies (cut into 2 to 3 pcs) and
1 tsp fenugreek/halba seeds.
Add 1 tbsp fish curry powder,
stir,
pour 2 cups water,
2 sliced potatoes and
1 tsp turmeric powder.
Stir and simmer to soften potatoes.
Put in 2 small cans of sardine with the sauce from one can.
Add 1 tsp crushed black pepper, pour in 1/2 cup thick coconut or carton milk and
season with salt.
Simmer to heat through, off heat and
combine 2 sprigs sliced coriander leaves.
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