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Panch puren sardines
Preparation info
- Serves:
4
- Difficulty
Easy
- Ready in
35 min
Appears in
By Lucy Cufflin
Published 2013
Travelling in Morocco we ate sardines very similar to this. To get the flavour I recall, I have used panch puren, an Indian blend of five mellow spices (‘panch’ meaning five) – fenugreek, fennel, cumin, black onion and mustard seeds.
Ingredients
1 bag 2 cloves 50 g
Method
- Peel the garlic and chop finely. While it is still on the chopping board, sprinkle with a little salt and use a knife to rub the salt and the garlic together. The salt acts as an abrasive and turns the garlic to a paste.
- Open the spinach bag and
cook for
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