📝 Recipe Card - Curried Canned Sardines with Potatoes -

📝 Recipe Card - Curried Canned Sardines with Potatoes

A quick, comforting Trinidad-style curry made with canned sardines and potatoes in under 20 minutes. Serve with roti, rice, or boiled provisions.

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Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Trinidadian

Keyword: best curry goat, curried canned sardine, curry can sardine, curry sardine

Prep Time: 5

Cook Time: 15

Servings: servings

Calories: 309kcal

4 cans sardines in oil or water, drained (reserve 3 tbsp oil if using oil-packed)
1/2 onion sliced
1 hot pepper whole or sliced (adjust to taste)
2 tbsp green seasoning
1 tbsp minced garlic
2 tbsp curry powder
1 lb potatoes peeled and cut into 1/2-inch slices
2 tomatoes plum, chopped
4 scallions chopped
8 culantro leaves or cilantro chopped, optional
Salt and black pepper to taste
1 cup hot water

Drain and prep: Open the cans of sardines and drain excess liquid. Remove scales if needed. If packed in oil, reserve about 3 tablespoons of the oil for cooking.
Sauté aromatics: In a heavy-bottomed pot, heat reserved oil or 3 tablespoons vegetable oil over high heat. Add onions and hot pepper, and cook until the edges start to brown.
Cook curry base: Stir in curry powder, green seasoning, garlic, and 1/2 cup water. Cook for about 5 minutes until the mixture becomes grainy and fragrant.
Add vegetables: Add the sliced potatoes and chopped tomatoes. Stir to coat everything in the curry. Reduce heat to medium-low, cover, and cook for 10 minutes. Check occasionally to prevent sticking. Add 1/2 cup water if necessary.
Add sardines and herbs: Once potatoes are fully cooked and tender, gently stir in the sardines along with scallions and culantro or cilantro. Cook for 1–2 minutes, breaking up large chunks gently.
Simmer: Add 1–2 cups hot water and let simmer for about 5 more minutes until the curry thickens but is not completely dry.
Final seasoning: Taste and adjust with salt and black pepper as needed. Serve warm.