8/3/2019 Masala Cornish Sardines on Toast by Sanjay Kumar

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Masala Cornish Sardine on toast

Serves 10 Nibble Portions

Ingredients:

3 large plum tomatoes chopped roughly

2 cloves garlic; chopped roughly

1 Red onion sliced2 teaspoons mustard oil

2 teaspoons tomato paste4 Curry Leaves/coriander leaves1 Tbsp Garam masala powder

2 Tbsp Poppy seeds

1 Large Baguette sliced

10 Sardine Filets1 Lemon

Salt

Pepper

Heatthe mustard oil in a medium saut pan and add the poppy seeds and cook until brown. Add

the garlic and red onion and cook, stirring frequently until the onion is translucent. Add thegaram masala powder, and mix well. Add the tomatoes, the tomato paste, curry leaves/coriander

leaves and cook 10 to 15 minutes, stirring frequently, until all of the moisture from the tomatoes

has evaporated. Slice the Baguette and char grill on one side, with a drizzle of mustard oil. Place

a spoonful of tomato chutney and a filet of sardine on the other side (not grilled) of the baguette,and bake in a pre heated oven for 5 minutes.

Serve the Sardine on toast hot, garnished with curry leaf a slice of lemon and a hot cup of tea.

This recipe is ideal for friends and family to indulge in as the barbeque is starting to flare up. A

simple variation to the dish may be achieved by topping smoked or canned sardine on top of

ready made garlic bread slices, and slivers of roasted pepper antipasto. Serve as a starter or

snack.

Sanjay Kumar:Former Chefto His Excellency King of Saudi Arabia blends his culinary talent

with first hand experience of life in Bengal to create enchanting dishes. I mainly cook modernEnglish and classical French cuisine, but it was going with my father to traditional

river fish markets in India, and the way my mother transformed those local

ingredients into wonderful dishes, that fired my imagination and really made mewant to be a Chef and that passion has always remained, www.sanjayskitchen.co.uk