Tikka masala de peixe com sardinhas

Ingredientes

• 1 tablespoon olive oil
• 1 teaspoon mustard seeds
• 1 onion, diced
• 2 teaspoons garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 15 ounce can tomatoes (diced or crushed)
• 1 cup whole milk
• 2 tins sardines (~4oz) packed in chili + oil, oil discarded (King Oscar Spanish Style Sardines Recommended)
• 1/4 cup plain yogurt (optional)
• fresh cilantro (optional garnish)
• To serve: naan, jasmine, or basmati rice ((Use cauliflower rice for low carb option))

Modo de preparo

1. 1

   Pour oil into a large pan or wok. Add the mustard seeds, and heat over medium heat until the seeds begin to pop (2-3 minutes).

2. 2

   Add the diced onion, garam masala, smoked paprika, and salt. Stir onions until they begin to soften (3-4 minutes).

3. 3

   Add tomatoes. Cover pan, and let the tomatoes simmer over medium heat for about 5 minutes.

4. 4

   Add the milk and sardines. Simmer another 5 minutes.

5. 5

   Taste curry, and add more salt if necessary.

6. 6

   Serve with a dollop of yogurt and fresh cilantro (optional.) Curry pairs well with rice or naan.

7. 7

   This curry is best served right away, but leftovers can be kept refrigerated in an airtight container for up to one day.