Sardine Curry Singgang Korku

I love this sardine curry but instead of using the usual brinjal and ladies fingers in a fish curry, I add potatoes, just as my mother used to make it. You can eat it with rice or bread.

1 can Ayam Brand Sardines

1 large tomato or two smaller tomatoes, sliced in half

4 medium sized granola potatoes, peel and quarter

100ml water mixed with 1 teaspoon of tamarind (assam jawa)

Rempah ingredients:

2 big yellow onions, peel and dice

3 garlic cloves, peel and slice

6 inches lemongrass (from root end), sliced

4 buah keras, crushed

1 teaspoon turmeric powder

2 teaspoons chilli powder

2 teaspoons sugar

2 teaspoons salt

300ml water

1 cup coconut milk

Heat quarter cup of oil in a pot and saute the rempah for 3 to 4 minutes stirring often so it does not burn. Add 1 teaspoon salt, the water and potatoes. Bring it to a gentle boil for 10 minutes. Then add the tamarind, tomatoes and sugar. Stir to mix and cook for 2 minutes. Then add the coconut milk and the sardines. Stir gently to mix and bring to a boil. Try not to break up the sardines too much. Taste to see if there is enough seasonings. Add more salt if necessary.