Spicy sardine sambal

I was thinking of cooking fish curry today, started my car... hmm could't start... its the battery... I know its flat as it was already indicating few days ago....

Well went back to my home and was thinking what should i cook...I wanted to eat fish.. and I know my husband loves fish too... hmmm there is a couple of canned sardine in my cabinet...Brilliant...I usually buy canned sardine and keep it during emergency..for me its like if I run of idea what to cook... or I want a fast dish... I know the canned sardines are always handy...

I should cook sardine sambal...


Here's the recipe... its very easy


1 can of sardine - I ususally take a big can
3 onions.. - the more onions you use, the better it is
6 cloves of garlic- sliced
5-6 curry leaves
1.5cm gingder - sliced thinly
1 teaspoon
2 big tomatoes
2 tablespoon of chilly powder
One tablespoon of oil... I try not to use too much oil in my cooking
1/2 cup of tamarind juice
2 potatoes - I always love to add potatoes in my sardine... potatoes diced small
Salt to taste


Heat the oil in a wok, add mustard seeds, –and curry leaves, quickly add the onion, sliced ginger and garlic. Once it turns lightbrown, add 2 tablespoon of chilly powder and add one cup of water.

Let it simmer...until the gravy thickens, add the diced tomatoes and salt to taste ... after 5 minutes add the 1/2 cup of tamarind juice.... if you want the gravy to be watery... you can add the sardine immediately otherwise wait till it thickens and add the sardine together with the tomato gravy in the sardine... you can dish out from the wok after 5 minutes...hmmm..your sardine sambal is ready...


It goes well with hot rice and rasam....

Yummy...I am already hungry...

Roasted chicken tandoori style

Marinade one whole chicken with the following ingredients:
Yogurt 3 tablespoon if you do not have yogurt substitute with lemon juice
Ginger paste – 3 tablespoon
Garlic paste – 3 tablespoon
salt 1/2 tsp
Pepper – depends how much you would like to include

Red chilly powder 1 tablespoon

Coriander powder - 1 tablespoon
Cumin powder – 1 teaspoon
Turmeric – 1 teaspoon
Honey – one tablespoon
One egg – mix it together with the ingredients
Cinnamon – 2-3 sticks
Cardamon – 5-6 pieces
Add one tablespoon of thick soya sauce
Grind the clove, cardamom, cinnamon and fennel to a powder or You can add clove,cardamom and cinnamon without grinding... add the fennel powder..

Grind ginger,garlic and green chillies and add to the yogurt. Add the ground powder and rest of the ingredients to the yogurt and mix well to combine.

Using a fork poke the chicken all over. Apply the marinade to the chicken. Make sure the inner cavity gets coated with the marinade. Pls ensure all the ingredients are rubbed outside as well as inside the chicken.

Garnish with fresh chopped fresh coriander leaves

Pour this over the chicken in the plastic bag. Marinate for 2-3 hrs – fridge.

Preheat the oven to 350F or 175C degrees. Roast the chicken for one hour.

Serve it hot….

Dried prawns and anchovies salad

50 grams anchovies
2 red onions - sliced
Chilli padi
20 grams of dried prawns
1 tablespoon of vinegar

Heat the cooking oil
Fry anchovies and dried prawns and grind coarsely
Add vinegar and chilli padi together with the grind anchovies and dried prawns - mix it well
Serve it with hot rice

Black Pepper Soya Chicken

Cut one whole chicken - into medium pieces
3 Red Chilli if you want it more spicier add chilli padi as well
3-4 red onionsOnion plus chilli - add in one tablesppon vinegar - (soak for 10-15 minutes)
Garlic and ginger grind into paste - 3 tablespoon
Pepper - 2 tablespoon
Light soya sauce - 2tbsp
Thick soya sauce - 2tbsp
Cinnamon sticks - 2-3
Star Anise - 2
Curry leaves - 2-3 stalks
One onion - for saute
Heat oil,, saute the curry leaves, one onion chopped, cinnamon and star anise...
Once its golden brown add the chicken together with the garlic and ginger paste...
Add 2-3 cups of water and boil until chicken is tender.
Once the chicken is tender add the thick and light soya sauce, let it boil and once the gravy becomes thick add pepper, add the chilli and onions which is soaked in a vinegar.

Serve with hot rice....

Tomato chutney

Tomato Chutney

6-8 riped tomatoes (Blanch the tomatoes for 3-5 minutes and peel of the skin)
1tsp mustard seeds – if you can get the mixed spices (mustard,urad dhall)... otherwise mustard seed will do..
1 big red onion – sliced
1 tablespoon chilli powder
1tsp sugar
1 tsp turmeric
1 tablespoon vinegar
Fresh ginger – finely grated – 2cm
10 cloves of garlic, minced
2 tbsp oil
Salt to taste

Heat the oil in a pan, add mustard seeds – quickly add the onion, grated ginger and minced garlic.
Once you have sautéed the ingredients add tomoato and start mashing the tomatoes otherwise it will look very lumpy and add 5 tbsp of water. Water not too much or too little depends on the amount of tomatoes....
Add chilli powder and turmeric, salt and sugar, vinegar and allow it to simmer
Stir it frequently – low heat... simmer for 20 minutes until the tomato is well cooked....
Tomato chutney is ready to be served... with hot rice

You can grind the cooked chutney... it will be a fine paste.....and its nice to eat with tosai...