Camp Stove Fish Curry

5 from 14 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: people

Calories: 392kcal

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.

Recipe variation: To use regular, unflavored canned sardines, add 2 TB tomato paste, and 2 tsp smoked paprika.