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The Guardian's sardine pasta with tweaks

Thursday, May 29, 2014

In Malaysian kitchens, tinned sardines in tomato sauce are a store-cupboard staple. Not in mine though, I'm not even a bit of a fan although I did grow up eating the stuff. My mother used to make sardine curry with peas and potatoes to eat with chappati, and would also fry it with rice. I guess my childhood taste for tinned sardines has waned. But fresh sardines? Gimme. And tinned sardines in oil. Oh yes. I saw this recipe on The Guardian website and made the dish with a few tweaks. The onions are sliced, not finely chopped; had run out of fennel seeds so used a spice mix from Turkey; and no pine nuts but never mind. I used craisins instead of sultanas because I had a huge bag of them from my US trip, but I don't think they added much to the dish.

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