Sri Lankan mackerel curry and sardine som tam: canned fish recipes from Mitch Tonks

This Thai-style salad is full of flavor and very easy to prepare. Frying makes canned sardines really crispy, so you can easily crumble them on top.

Preparation 15 minCooking 10 minServes 4

2 large carrots, trimmed and peeled1 green papaya, peeled15 cm cucumber1 red onion, peeled and very thinly sliced ​​from root to tipVegetable oil, for frying1 120g can of sardines in olive oil6 tomatoes cherries, quartered1 handful fresh mint leaves1 handful fresh cilantro leaves

For the vinaigrette4-6 small garlic cloves, peeled2 small red chili peppers, or more if desired like it hot1 tbsp palm or brown sugarJuice of 1 lime6 tbsp fish in sauce

Thinly slice the carrots, papaya and cucumber, then cut them long and fine matchsticks (if you are lucky enough to have the Thai tool specially designed for this task, use see it instead). Put the strips in a large bowl and add the minced red onion.

Drain the can of sardines, fry the fish in hot vegetable oil for five minutes, until crisp, then remove and drain on a paper towel-lined plate.

For the dressing, mash the garlic, chiles and sugar in a mortar, add lime juice and fish sauce, then pound to break everything down into a paste. It should be hot, sweet and savory, so adjust to taste if necessary.

Pour the dressing over the grated vegetables and toss to coat well. Add the tomato wedges, mint and coriander, and mix again. Crush the sardines and mix half of them with the salad. Transfer to a platter and serve with the remaining crispy mashed fish scattered on top.

Tuna and a good mayonnaise are a tough combination to beat. Add a few vegetables to create an old-fashioned Olivier salad. If desired, use the oil from the fish can to make the mayo, which turns it into something really special.

Prep 15 minCook 10 minMakes 1 -2

1 120g can bonito tuna in olive oil 1 carrot, trimmed, peeled and cut into 10mm dice 1 potato, peeled and cut in 10 mm dice 1 handful of frozen peas (about 40 g) A few good spoonfuls of mayonnaise, homemade or bought on the spot (I like the Japanese kewpie, which is delicious and creamy) 1 spring onion, trimmed and thinly sliced1 small handful of curly parsley

Drain the oil from the tuna mussel, leaving the fish in the can.

Boil the diced carrots, potatoes and peas until tender, then drain and refresh under cold water. When cool, stir the drained vegetables and spring onion into the mayonnaise.

Spread the mayonnaise mixture directly over the tuna in the pan, finish with a sprinkle of chopped curly parsley and eat straight from the can.

This beautiful curry sauce can be made in batches. Refrigerate or freeze, then simply reheat, stir in a can of your favorite fish and you'll have a delicious fish curry ready in minutes.

Prep 10 minCook 40 minServes 4 < /p>

4 garlic cloves, peeled and chopped1 onion, peeled and roughly chopped5cm fresh ginger, peeled and choppedVegetable oil, for frying20 fresh curry leaves1 pinch of fenugreek seeds1 tsp black mustard seeds ½ tsp castor sugar 1 tbsp medium curry powder (I like Bolst's), or use a more pungent curry powder to taste ½ tsp ground coriander 1 tsp ground cumin ½ tsp freshly ground black pepper ¼ tsp ground turmeric 1 can 200ml coconut milk 1 tbsp tam...