Spicy Sardine Masala With Cumin Rice Recipe

About this recipe

Spicy Sardine Masala with Cumin Rice is a delightful Indian lunch recipe that combines the bold flavors of sardines simmered in a rich, spiced masala with the subtle aroma of cumin-infused rice. The dish is perfect for anyone looking to enjoy a hearty and balanced seafood meal. Sardines are a fantastic source of lean protein, offering 26 grams per serving to fuel your muscles and maintain energy levels. The masala is a blend of turmeric, red chili, and coriander powders, paired with onions, garlic, ginger, and tomatoes, creating a robust and comforting sauce. Meanwhile, Kolam rice cooked with cumin seeds adds a fragrant touch, making every bite satisfying and wholesome. Preparing this dish in under an hour is straightforward, with easy instructions that guide you through simmering the sardines and cooking the rice to perfection. Whether you're meal-prepping for the week or cooking a quick lunch, this recipe is sure to impress with its vibrant flavors and nutritional benefits.

Ingredients

• 125 g Golden Prize Sardine In Oil With Chili
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the sardines thoroughly and set them aside to drain.
2. 2. Wash and soak the rice in water for 15 minutes while preparing the masala.
3. 3. Heat 1 tablespoon of oil in a pan and add cumin seeds; let them sizzle for a few seconds.
4. 4. Add finely chopped onions and sauté until golden brown, about 6-8 minutes.
5. 5. Add minced garlic, grated ginger, and chopped green chilies; cook until fragrant.
6. 6. Stir in chopped tomatoes, turmeric powder, red chili powder, and coriander powder; cook until the tomatoes soften and form a paste.
7. 7. Add 200 ml of water, season with salt, and bring the masala to a gentle simmer.
8. 8. Gently place the sardines in the masala, cover, and let them cook for 8-10 minutes on low heat.
9. 9. In a separate pot, heat the remaining oil, add the soaked rice, and sauté for 2 minutes.
10. 10. Add 100 ml of water, a pinch of salt, and let the rice cook covered until fluffy and water is absorbed.
11. 11. Garnish the sardine masala with chopped coriander leaves and serve alongside the cumin rice.