I’ve never really had sardines in my life until my mother-in-law cooked up some sardine curry one night. It blew my mind because the fishiness of the sardines was entirely eliminated by the richness of the tomatoes and the complex tanginess of tamarind, kaffir lime leaves and lime in combination. We normally have it with some rice and Greek yoghurt, which really lends a creaminess to the dish. That dish is one of my favourite home-cooked meals.
One day, I had some leftover beehoon (rice vermicelli) in the house and thought, why not turn mix it up? It’s fast and convenient because I don’t have to cook the rice separately. A one pot dish—my favourite. This one’s a keeper. I hope you enjoy it too.
Did you know that sardines are rich in omega-3 fatty acids? Even canned sardines! Check out the nutrition information panel on the can for yourself. In this recipe, each serving will give you 4.3 grams of omega-3 fatty acids from the sardines itself (daily requirements: 1.1 grams a day for females, 1.6 grams a day for men).