Sardine curry puffs

Name: Sardine curry puffs
Cuisine: Indian
Ingredients: 1 bay leaf; 2 whole cloves; ¼ teaspoon cardamom seeds; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 4 small red or green chillies, finely chopped; 4 small red or green chillies, finely chopped; 2 cloves of garlic, smashed, peeled and finely chopped; 2 tablespoons vinegar; 3 tablespoons vegetable oil; 1 small onion, peeled and finely chopped; 12 sardines, drained from their oil; 12 sardines, drained from their oil; the juice of 1 lemon; 1 teaspoon salt; 1 lb puff pastry; 2 eggs, beaten

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Quite a way removed from the fish pasties which the Cornish branch of our family ate in Truro (their home town), but, nevertheless, delicious and good picnic fare. They were also very convenient for the khansamer to make because we always had sardines in the store cupboard.

Ingredients

1 bay leaf
2 whole cloves
¼ teaspoon cardamom seeds

Europe
Asia
United Kingdom
India
Pie
Vegetarian
Mediterranean

Method

Place the bay leaf and cloves in a heavy pan and dry-roast them over medium heat until the bay leaf browns and the spices become aromatic. Grind in a spice grinder, together with the cardamom pods.
Empty the powder from above into a blender, together with the coriander, cumin, turmeric, chillies and garlic, and add the vinegar. Blend everything into a paste.