Whilst salmon is a popular go-to source of omega-3 fatty acids, these good fats come in more than one form of fish! For something different, why not give herring, mackerel or sardines a try? Whilst salmon is often farm-raised, these smaller “forage fish” are often caught wild, making them a more sustainable option. The addition of turmeric gives this meal an anti-inflammatory boost and you can add more veggies to the stir-fry base to bulk up your bounty of benefits.
- 1 tin sardines in water
- ¼ tsp turmeric
- ¼ tsp cumin
- ¼ tsp cayenne pepper, or to taste
- ¼ tsp paprika, sweet or smoked depending on taste
- ¼ tsp yellow mustard seeds
- ¼ tsp Himalayan salt
- ½ cup onion, finely chopped
- 1 clove garlic, minced
- 3 tsp coconut oil
- 6 curry leaves
- 2 tbsp desiccated coconut
- Cracked pepper, to taste
- Drain the water from the tinned sardines.
- Marinate the sardines with salt, cayenne pepper, paprika, turmeric and cumin whilst you prepare the other ingredients.
- Heat coconut oil in a pan and add the yellow mustard seeds, sautéing until they begin to pop.
- Add the curry leaves and sauté for 30 seconds.
- Add the garlic and sauté for another 30 seconds.
- Add the chopped onion and sauté until light brown in colour.
- Add the marinated sardines. Since they’re already cooked, simply sauté for a few minutes to warm and mix everything together well.
- Garnish with cracked pepper and grated coconut.
- Serve over quinoa or brown rice with a side of greens.