This quick and easy camp stove 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 an easy fish curry on a camp stove!
Inspired by Goan Fish Curry
Goan fish curry is 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
Recently I’ve begun camping with an Igloo BMX cooler, and it’s meant a major upgrade to our camping meals. Now we can include meals that need refrigeration, such as these campfire brats and sauerkraut and this salmon pesto pasta.
However, I like to have a few meals planned that are made with all shelf-stable ingredients. That way I can save space in my small-ish cooler.
And guys, canned sardines 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
For this easy camping dinner, I used King Oscar’s sardines– specifically, their Brisling Sardines in Zesty Tomato Sauce.
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 Equipment for This Camp Stove Fish Curry?
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 Camp Stove Fish Curry 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!
Camp Stove Fish Curry
- 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 tablespoon olive oil
- 1 onion, diced
- 2 teaspoons garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 15 ounce can fire roasted tomatoes
- 15 ounce can coconut milk
- 8 ounces sardines packed in tomato sauce (2 cans) 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.