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List of ingredients for Sardine curry puffs


* 1 fresh Bay leaf
* 2 whole Clove buds
* ½ teaspoon cardomom seeds (green or black), removed from pods
* 1 tablespoon Coriander seed
* 2 teaspoons white Cumin seeds
* 1 teaspoon ground Turmeric
* 4 small hot Dried Chillies
* 2 Cloves of Garlic, peeled and crushed
* 2 tablespoons Malt Vinegar
'''For the curry puffs'''

* 3 tablespoons Vegetable Oil
* 1 small Onion, peeled and chopped
* 1 can Sardines in Oil, drained
* Juice of 1 Lemon
* 1 teaspoon sea Salt
* * 1 500g (1 lb 2 oz) packet of Puff pastry

===Method===
* In a small pan, dry roast the Bay leaf, Cloves, cardomom seeds, Coriander seeds until the Bay leaf starts to Brown, allow them to cool a little.
* Add all of the Curry paste ingredients to the Grinding attachment of a Food processor and blend to a paste.
* Fry the Onions in the Oil until softened, about 4 minutes.
* Add the Curry paste and sizzle Fry it for at least 3 minutes, stirring all the while.
* Add 6 fl oz of Boiling water and cook until the Sauce thickens, about 10 minutes.
* Add the Sardines and fold them into the Sauce to ensure they are coated, but don't let them break up.
* Drizzle with the Lemon juice, sprinkle with Salt, stir gently to mix and leave for 1 hour to marinade.
* Roll the Puff pastry out to 2.5 mm (1/8") thick and cut into 13 cm (5") rounds.
* Preheat the oven to 190° C (375° F - Gas 5)
* Distribute the curried Fish evenly between the rounds, Brush the edges with the beaten Egg and crimp to seal.
* Brush the puffs with the remaining beaten Egg.
* Bake for 25 minutes so the pastry is risen and Brown.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Sardine_curry_puffs

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