This quick and easy Goan fish curry is an Indian-inspired camping dinner! Prepare this sardine curry on a camp stove in less than 30 minutes.
This post is sponsored by King Oscar.
Who else is ready for CAMPING SEASON?!
That’s right– it’s warm outside, school’s out (or almost out) for the summer, and it’s time to grab your hiking boots, pack up the car with a camp stove and tent, and head out on an adventure!
And if you happen to be staying in a campground, it’s time to tantalize your camping neighbors with the lovely scent of your camping dinner. This time– we’re making Goan Fish Curry on a camp stove!
Want more sardine recipes ideas? Read this: How to Eat Canned Sardines
What is Goan Fish Curry?
It’s a curry, or a spiced sauce, that originates in Goa, India. This mild curry is typically made with white fish or sardines and coconut milk.
Traditionally, the raw fish is marinated in citrus juice or vinegar (just like fish ceviche), before being added to the coconut curry.
For this easy camping version, we’re using canned sardines, and adding the citrus at the end instead of the beginning.
Sardines: A Perfect Protein for Camping
Some people camp in RVs, or in cabins with electricity and refrigeration. The husband and I are not those people.
Instead, each time I find myself scrambling to find solutions to my car-camping cooking ideas.
And fresh, frozen, or raw fish– those options don’t work if you’re car-camping away from the water, and without a way to keep the fish cold.
Sardines, though, are perfect for camping!
Canned sardines are shelf stable, so you don’t have to worry about packing ice into a cooler. They’re a great way to add iron and protein into your active lifestyle, and they come packed in sauces— which means you can pack fewer things!
Goan Fish Curry As A Camping Dinner
These flavor-packed sardines in zesty tomato sauce work perfectly in this camping dinner, because the tomato sauce helps add the “zing” you’d get in a traditional Goan fish curry from marinating the raw fish in an acid or vinegar.
Plus, the tomato sauce helps thicken the curry!
Do I Need Special Cooking Equipment?
This recipe is written for camp stove cooking. I use a Coleman Classic Propane Stove.
Other kitchen equipment that you might want (like a pot and pan) is listed in the recipe to help you plan and pack.
Can I Cook This in my RV or Home Kitchen Instead?
This recipe works perfectly on a traditional (or compact) stove top. On a stove top, use medium heat while cooking the curry, and follow the package directions for your rice.
Can I Cook this Over a Campfire?
Yes, but keep in mind that if the fire is too hot, the sauce could burn to the bottom of the pan. So stir often, and be careful not to burn yourself.
Tips for Campground Cooking
How can you make campground cooking easier? My two biggest suggestions are to plan ahead and to clean up promptly.
And then? Get back to your trip and go exploring!
Want more CAMPING RECIPES? Try these:
- Camping Recipes for a Happy Glamper
- Camp Stove Recipe: Chickpea Curry
- Campfire Dutch Oven Recipe: Vegetarian Lasagna
Goan Fish Curry (Camp Stove Recipe)
- small metal turner or spatula
- saucepan with lid (for rice)
- measuring cup (for rice)
- cutting board
- can opener (if cans aren't pop-top)
- bowls or plates
- spoons or forks
- 2 cups instant jasmine rice (or instant white rice)
- 1 TB olive oil
- 1 onion, diced
- 1 TB garam masala
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 15oz can fire roasted tomatoes
- 1 15oz can coconut milk
- 2 4oz tins sardines packed in tomato sauce King Oscar Sardines in Zesty Tomato Sauce Recommended
- 1 lime, cut in half
- handful of cilantro
- Prepare camp stove with propane tank.
- Begin boiling water for rice, and cook according to package directions.
- Set flame to medium. Add olive oil to skillet, and heat until the oil begins to ripple. Add the garam masala and onion, and sauté for 3-4 minutes, until the spices are fragrant and the onion has softened.
- Add red pepper flakes, salt, and the can of tomatoes. Cook 4-5 minutes, until tomatoes are simmering.
- Add the sardines (with the tomato sauce) and the coconut milk. Bring to a simmer, and then squeeze half the lime juice into the curry.
- Add more salt if needed, and more red pepper flakes if you’d like it to be spicier.
- Quarter the remaining lime half. Serve the curry with the rice and a lime wedge. Optionally, serve with a few sprigs of cilantro.