How to prepare Ayala meen curry
Sardines in Tomato Sauce – 1 can (I used Goya brand)
Sliced Shallots – 2
Mustard Seeds – 1/4 tbsp
Curry Leaves – a sprig
Red Chilly Powder – 1/2 tbsp
Fish Masala Powder – 1.5 tbsp (I used Eastern Fish Masala)
Black Pepper Powder – 1/4 tbsp
Salt – to taste
Oil – 1 tbsp
Heat oil into a pan and splutter mustard seeds. Saute shallots and curry leaves for about few minutes.
Reduce the flame and add 1/2 tsp red chilly powder and 1.5 tsp fish masala powder. Saute again for a minute.
Add 1/4 cup water to pan and mix everything well. Sprinkle it up with 1/4 tsp black pepper powder. Add salt to taste.
Add canned sardines gently to pan. Cover and cook it on medium flame for 5 minutes.
Server this spicy sardine curry with rice.