The notion of canned sardines in pastry may seem distasteful, but millions of Southeast Asians consider karipap sardin to be delightful soul food. Any fishy intensity is mitigated by a simple combination of supporting ingredients, including ketchup, lime, and fresh chile. Chopped hard-cooked egg adds richness to this quintessential curry puff filling. For small cans of sardines (5 1/2 ounces, which is about the size of a regular can of tomato paste), head to a Chinese, Southeast Asian, or Latino market. Many Asian cooks prefer Ligo brand. Canned sardines sold at supermarkets come in larger portions, so just use part of the can. This filling is also good on toast.
Recipe information
Yield
makes 3/4 cup
Ingredients
Preparation
Step 1
Remove the sardines from the can and reserve the liquid. Use a fork to split open each sardine and lift off the spine bones. Set the flesh aside (there should be about 1/3 cup) and discard the bones.
Step 2
In a small bowl, mix 1 tablespoon of the canning liquid (stir it up before measuring) with the sugar, salt, ketchup, and lime juice. Set this seasoning sauce aside.
Step 3
Heat the oil in a medium skillet over medium heat. Add the shallot and chile and cook, stirring occasionally, for about 3 minutes, or until soft and fragrant. Add the seasoning sauce, and cook, stirring frequently, for about 2 minutes, or until the mixture has reduced and thickened. Add the sardines, stirring gently to break up the flesh into large flakes. Transfer to a bowl and stir in the egg. Cool completely before using. The filling can be prepared up to 2 days in advance, covered, and refrigerated. Return it to room temperature before using.
