Instructions

1. Prepare Your Ingredients: Begin by gathering and preparing all your ingredients. Drain the sardines from the tomato sauce, reserving the sauce for later use.
   Sauté the Aromatics: In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and translucent, about 3-4 minutes.
2. Spice It Up: Add the ground cumin, ground coriander, ground turmeric, chili powder, and curry powder to the pan. Stir well and cook for an additional 1-2 minutes until the spices become fragrant.
3. Add the Tomatoes and Bell Pepper: Toss in the diced tomato and chopped green bell pepper. Cook for about 3-4 minutes until the vegetables start to soften.
   Sardine Time: Carefully add the sardines to the pan. Gently break them into chunks with a spatula, incorporating them into the mixture.
4. Season and Simmer: Pour in the reserved tomato sauce from the sardine can. Season the mixture with salt and pepper to taste. Reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes, allowing the flavours to meld together.
5. Serve: Once the sardine curry is heated through and the flavours have melded, remove it from the heat. Taste and adjust the seasoning if needed.
6. Garnish and Serve: Serve the South African sardine curry hot over cooked rice or with crusty bread. Garnish with fresh cilantro leaves for a burst of flavour and colour.