Pete's Paleo Sour Sardine Curry

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Pete's Paleo Sour Sardine Curry

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Ingredients

4 portion(s)

Masala Paste

6 dried red chillies
8 Whole Black Peppercorns
2 tablespoons whole coriander seeds
1 teaspoons yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon Fenugreek seeds
1 small onion, halved
1cm Fresh Tamarind

Sour Sardine Curry

2 tablespoons coconut oil
12 Curry Leaves (fresh if possible)
Sea Salt to season
4 Asian Eggplants, chopped into large pieces
1/4 Cauliflower head (about 250g) chopped into florets
16 Okra, cut into large pieces
20 Whole Sardines, cleaned
Coriander leaves to garnish

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6

25min

Preparation 25min

Baking/Cooking
7

Preparation
8
- Recipe is created for
  TM 31
9
1st main course 2nd main course Appetizer Main course Side dish Starter Alcohol-free Egg free Gluten free Lactose free Non-dairy Nut free Autumn Christmas Easter Father's Day Grandparent's Day Mother's Day New Year’s Eve Ramadan Spring Valentine’s Day Winter Creative Easy Quick Birthday Buffet Everyday Holiday Cooking Indian Dinner Lunch Fish dish

Recipe's preparation

Masala Paste

Place all Paste ingredients into TM bowl except onion and tamarind. Grind to a powder 10secs/spd9.

add onion and tamarind blitz 10sec/sp8. Scrape down sides of bowl and repeat of necessary. Set aside.

Put in 800g water in dirty bowl & blitz 5secs/spd5. Set aside as you will use this in the curry.

SARDINE CURRY - - -

Put oil in TM bowl & heat 4mins/Varoma/spd1. Add curry leaves for 1min/100deg/Sp1 until fragrant. Add Masala Paste and reserved masala water and season with salt.

Made Eggplant, Okra and cook 5mins/100deg/sp1 or until boiling.

Once boiling, set 7-10mins/100deg/Slow Speed & Reverse, drop sardines through the hole in lid. Once sardines are just cooked (remembering smaller sardines will cook quicker), sprinkle with chopped coriander to serve.

TIP: Asian Eggplants are longer and thinner than regular eggplants. They can be found at Asian Grocers and some supermarkets. If you can't, any regular eggolants will be fine.

OKRA also known as ladyfingers. Popular in many cuisines including Indian, Israeli, Japanese and Mediterranean. It is best used when very young, while the pod is green, tender and immature. Okra is a good source of vitamin A & C, fibre, calcium and iron. It has a glutinous texture when cooked and brings body to soups, stews and curries.

CONVERTED from Pete Evans 'Healthy Every Day' book page 115.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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