Various Sardine Curry Puff Fillings

For the curry paste
  • 1 fresh bay leaf (Salem Leaf)
  • 2 whole clove buds
  • ½ teaspoon cardamom 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. In a small pan, dry roast the bay leaf, cloves, cardamom seeds, coriander seeds until the bay leaf starts to brown, allow them to cool a little.
  2. Add all of the curry paste ingredients to the grinding attachment of a food processor and blend to a paste.
  3. Fry the onions in the oil until softened, about 4 minutes.
  4. Add the curry paste and stir fry it for at least 3 minutes, stirring all the while.
  5. Add 6 fl oz of boiling water and cook until the sauce thickens, about 10 minutes.
  6. Add the sardines and fold them into the sauce to ensure they are coated, but don't let them break up.
  7. Drizzle with the lemon juice, sprinkle with salt, stir gently to mix and leave for 1 hour to marinade.

  •  1 can sardines, bones picked, remove and mashed
  •  2 ½ tbsp tomato sauce
  •  50g diced onion
  •  1 tsp curry powder
  •  1 tsp chilli paste (chilli boh)
  •  1–1½ tbsp oil

  1. Salt and sugar to taste
  2. Dash of pepper
  3. Method:
  4. Heat oil saute onion until fragrant. Add in chilli paste and curry powder to mix.
  5. Stir in sardines and fry until fragrant.
  6. Add tomato sauce seasoning and fry until well combined. Keep stirring over low heat until the sauce is thick.
  7. Dish out to cool completely.

For the Sardine filling

  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 200 gm canned sardines, mashed coarsely
  • 1/2 cup of tomato sauce from the canned sardines
  • 250 gm potatoes, cut into fine cubes and boiled until cooked
  • 1 tbsp curry powder
  • 1 red chillie, chopped finely or 1 tbsp bottled chillie sauce
  • salt, sugar and pepper to taste

  1. Heat up oil and fry onions until fragrant.
  2. Add the rest of the ingredients and cook for a few minutes until they are incorporated.
  3. Set aside to cool down.