1 cup of coconut milk
1/2 cup of wheat flour
1/4 cup of chopped coriander
1/4 cup of small green chili pepper, chopped
4 tablespoons of olive oil
1 tablespoon of vinegar
1 teaspoon of salt
700g of sardine fillets
5 eggs
3 tomato seeds, chopped
1 chopped onion
1 cup of coconut milk
1/2 cup of wheat flour
1/4 cup of chopped coriander
1/4 cup of small green chili pepper, chopped
4 tablespoons of olive oil
1 tablespoon of vinegar
1 teaspoon of salt
700g of sardine fillets
5 eggs
3 tomato seeds, chopped
1 chopped onion
1
Fry the onion, tomato, and chili pepper in olive oil for five minutes
2
Add the sardine fillets, salt, vinegar, and coriander
Cook for five minutes or until the fish is tender
3
Dissolve half of the flour in coconut milk and add to the fish
Reduce heat and cook with the lid covered for five minutes
Reserve in a refrigerator
4
Separate egg whites from yolks
Beat the whites until fluffy, then add the yolks and beat some more
Add the remaining flour and mix
5
Preheat oven to medium temperature
Mix 1/3 of the beaten eggs with the refried sardine mixture
Top with the remaining beaten eggs
Bake for 15 minutes or until golden brown.
