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Sardine curry and aloo matar

Sardine curry and aloo matar

Hot curry leaves crackle and pop, releasing heady aromas over tender sardines swimming in creamy coconut gravy. Tangy tamarind cuts through spice, while chunky potatoes and vibrant peas in aloo matar bring earthy comfort. This fish supper Friday treat layers bold flavours with satisfying bite – simple, speedy, seriously moreish.

Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 4
Dietary: Dairy-free, Egg-free, Gluten-free
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes


Nutri-Score B iconSardine curry and aloo matar scores B. Oily fish protein and peas boost it; coconut milk and oil temper the positives. Per serving: roughly 420 kcal, 28g fat (mostly healthy omega-3s from sardines), 25g carbs, 8g sugars, 6g fibre, 22g protein.

Equipment

Ingredients

  • 2 tbsp vegetable oil
  • 12 curry leaves
  • 2 tsp black mustard seeds
  • 1 tbsp very finely chopped fresh root ginger
  • 6 garlic cloves, crushed
  • 1 banana shallot, chopped
  • 3 green Thai chillies, chopped
  • 1 beef tomato, blended (or grated)
  • 2 tbsp tomato purée
  • 1 tsp ground fenugreek
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 2 tsp Kashmiri chilli powder
  • 3 tbsp tamarind
  • 400ml tin coconut milk
  • 4 x 120g tins sardines in oil

For the aloo matar

  • 1½ tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp amchoor
  • 2 green chillies, chopped
  • 2 large potatoes, boiled until tender, drained and chopped into bite-sized pieces
  • 200g/7oz frozen peas
  • 20g/¾oz fresh coriander, chopped
  • salt and freshly ground black pepper

Customise

  • Sardines → mackerel fillets for richer sardine curry and aloo matar vibe.
  • Potatoes → sweet potatoes keep that aloo matar texture but add natural sweetness.
  • Tamarind → lime juice if you can’t find it; still zings up the sardine curry.

Method

Fire up the sardine curry (10 mins active – overlaps with aloo matar)

  1. Heat oil high in frying pan – add curry leaves and mustard seeds. They splutter wild, so step back! That pop means flavour’s waking up for sardine curry.
  2. Drop heat to medium, toss in ginger, garlic, shallot, Thai chillies. Stir 5 mins till fragrant – your kitchen smells like a Kerala market now.
  3. Stir through tomato, purée, fenugreek, turmeric, coriander, chilli powder. Cook 5 mins to mellow the raw edge – base for epic sardine curry ready.
  4. Pour in tamarind and coconut milk, simmer 10 mins till thick and creamy. Don’t rush this – sauce coats the sardines perfectly.
  5. Tip in sardines with their oil – warm gently 2-3 mins. No stirring needed; keeps fish intact for sardine curry and aloo matar plate.

Aloo matar magic (parallel – 10 mins)

  1. Heat oil in second pan – chuck cumin seeds till they dance.
  2. Add ground coriander, chilli, turmeric, garam masala, amchoor, green chillies. Bloom those spices quick – heartbeat of aloo matar.
  3. Fold in potatoes and peas – heat through without mashing spuds. Gentle toss keeps chunks perfect.
  4. Season, stir fresh coriander last. Bright green flecks make aloo matar pop.

Serve hot

  1. Ladle sardine curry beside aloo matar. Steam rises. Dig in family-style – perfect fish supper Friday sorted.

Suggested Wine Pairing

Sardine curry and aloo matar craves wines with spice tolerance and acidity to slice creamy coconut and oily fish. Off-dry whites shine here; all under £12.50 from Tesco, Sainsbury’s, Asda. Keywords: sardine curry wine pairing, aloo matar wine match, spicy fish curry wines.

  • Finest Riesling (£10.25, Tesco) – zesty lime and petrol notes tame Kashmiri chilli in sardine curry, refresh aloo matar peas.
  • Villages Gewürztraminer (£11.00, Sainsbury’s) – lychee spice mirrors curry leaves, ginger; cuts rich sardine curry coconut.
  • Chilean Sauvignon Blanc (£9.50, Asda) – grassy tang balances tamarind tang in sardine curry and aloo matar.

What can you serve with this

  1. Steamed basmati rice – soaks up sardine curry gravy without stealing show.
  2. Naan bread – perfect scoop for aloo matar chunks and sardine curry sauce.
  3. Raita – cool yogurt calms spice in sardine curry and aloo matar combo.
  4. Lime wedges – final zing lifts oily sardines in the curry.

FAQs for Sardine Curry and Aloo Matar

  • Can I use fresh sardines? Grill first, then add last 2 mins to sardine curry – keeps texture.
  • Too spicy for kids? Halve chilli powder in sardine curry and aloo matar; tamarind still shines.
  • Make ahead? Aloo matar reheats great; sardine curry best fresh to avoid mushy fish.
  • Vegan swap? Tofu chunks for sardines in curry; keeps aloo matar as is.
  • No tamarind? Lemon juice plus touch sugar mimics in sardine curry.
  • Which sardines best? Skinless boneless in olive oil elevate sardine curry richness.
  • Freeze aloo matar? Yes, up to month. Thaw and reheat gently.
  • Low carb version? Skip potatoes in aloo matar; double peas instead.

Nutri-score Health Check

Sardine curry and aloo matar earn B. Automatically calculated from ingredients list – oily fish omega-3s and veg fibre lift it; coconut pulls down. Just a guide, yeah?

Positive Factors

  • Sardines pack omega-3s and protein.
  • Peas, potatoes bring fibre to aloo matar.
  • Spices like turmeric, fenugreek add antioxidants.

Negative Factors

  • Coconut milk adds saturated fat to sardine curry.
  • Oil in cooking ups calories.
  • Salt from tins and spices.

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