Sardine and potato curry puffs


by: Orchid

An easier alternative to making these Sardine Puffs is to use Frozen Puff Pastry and bake them as per the instructions on the pastry package, or until golden.


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serves: 12

2/3 cup (100 g) peeled potato (cut into 1/2-inch (1-cm) cubes)

1 tablespoon peanut or canola oil (plus extra for deep-frying)

2 cloves garlic (crushed)

piece 1/2-inch (1-cm) of fresh ginger (finely grated)

1/2 onion (thinly sliced)

1 tablespoon Goan Nlasala Paste (or good-quality garam masala paste)

8 oz (225 g) sardines (cleaned, filleted, and cut across into strips 1 inch (2.5 cm) wide)

1 medium-hot red chile pepper (seeded and minced)

1 tablespoon lemon juice

1/4 teaspoon salt

2-3 green onions (sliced)

2 tablespoons chopped cilantro

1 lb (450 g) puff pastry (thawed if frozen)

sprigs Lemon wedges and cilantro for garnish

Nutrition Facts
Sardine and potato curry puffs

Servings Per Recipe: 12

Amount per Serving

Calories: 281

  • Total Fat: 18.6 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 26.8 mg
  • Sodium: 266.7 mg
  • Total Carbs: 20.9 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 1.6 g
  • Protein: 7.9 g

how is this calculated?

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1.  With the back of the fish facing you, make a cut behind the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife.

2.  With the knife still in place, turn it toward the tail and start to cut away the fillet. As soon as the whole blade of the knife is underneath the fillet, put your other hand flat on top of the fish and cut it away in one clean sweep, keeping the knife as close to the bones and as flat as possible.

3.  Lift off the fillet, then turn the fish over and repeat the princess.

4.  Boil the potato in salted water until just tender, then drain. Heat the oil in a large frying pan and fry the garlic, ginger, and onion for 1 minute. Add the masala paste and fry for 1 minute, then add the pieces of sardine and fry for another minute. Finally, add the potato, chile, lemon juice, and salt, and cook for 1 minute. Take the pan off the heat, stir in the green onions and cilantro, and let cool.

5.  Roll out the puff pastry on a lightly floured surface and cut out 12 rounds 4 inches (10 cm) in diameter. Spoon a heaped teaspoon of the filling mixture onto each round. Brush half of the edge of one round with a little water, then fold it over the filling to make a half-moon shape and press together well to seal the edge. Mark along the edge with a fork to make an even tighter seal.

6.  Heat some oil for deep frying to 375°F (190°C). Deep-fry the puffs three or four at a time for 7 to 8 minutes, turning them over every now and then, until they are golden brown. Drain on paper towels. Keep warm in a low oven while you cook the rest. Pile them on a plate and serve warm, garnished with some lemon wedges and cilantro.

Cooks' note:
Mackerel, pilchards, sprats, herring, or any other oily fish with lots of flavor.

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