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camping dinner: goan fish curry in bowls with lime wedges and cilantro
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5 from 14 votes

Camp Stove Fish Curry

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 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Servings: 4 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.


Calories: 392kcal | Carbohydrates: 78g | Protein: 7g | Fat: 4g | Sodium: 598mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 6.9mg | Calcium: 38mg | Iron: 1mg