The Willoughton Wanderer

“A Tin of Sardines, Two Eggs, and a Dream: How I Curry-ied On Regardless”

Let’s face it—there comes a point in every home cook’s life when dinner is less MasterChef and more Ready, Steady, What’s-In-The-Cupboard? That moment struck me squarely between the eyebrows one sunny Saturday morning, when my culinary arsenal amounted to: one lonely tin of sardines in sunflower oil, two eggs (bless them), and a single spring onion clinging to life in the crisper drawer.

Some might see this as a culinary cul-de-sac. I saw it as a challenge—a chance to curry favour with fate, quite literally. With a few trusty spices and a touch of imagination, I transformed my fridge-foraged finds into something that wouldn’t look out of place in a street food stall in Mumbai… if that stall happened to be run by a British person on a budget.

What followed was a gloriously savoury stir-fry: bold, spicy, surprisingly sophisticated, and—let’s be honest—way better than it had any right to be. So if you’re staring into the abyss of your pantry wondering whether sardines and eggs could ever be friends, rest assured: with a little spice and sass, they’re a match made in weekend heaven.

Read on, hungry wanderer. Curry awaits.

Ingredients:

• 1 tin sardines in sunflower oil (drained slightly, reserve some oil)
• 2 boiled eggs (peeled and chopped or sliced)
• 1 spring onion (finely chopped)
• ½ tsp cumin seeds (optional)
• ½ tsp turmeric
• ½ tsp curry powder or garam masala
• ¼ tsp chilli powder (optional or to taste)
• Salt and pepper to taste
• Fresh coriander or lemon juice (optional)

Method:

1. Prep the sardines and eggs: Drain the sardines (keeping a bit of the oil), break them gently into chunks. Chop or slice the boiled eggs.
2. Heat the oil: In a frying pan, heat the reserved sardine oil (plus extra oil or butter if needed). Add cumin seeds and let them sizzle (if using).
3. Cook the spring onion: Add the chopped spring onion and sauté for 1–2 minutes until softened.
4. Add spices: Stir in turmeric, curry powder, and chilli powder. Fry the spices for 30 seconds until fragrant.
5. Add sardines: Gently stir in the sardines and cook for 2–3 minutes to warm through and slightly crisp up the edges.
6. Add boiled eggs: Fold in the chopped boiled eggs and mix gently so the eggs soak up the spiced oil and flavour. Season with salt and pepper.
7. Finish: Optional – add a squeeze of lemon juice or a sprinkle of chopped coriander.

Serving ideas:

• Spoon over toast or serve with warm naan or rice.
• Turn it into a sandwich or wrap.
• Serve with a dollop of plain yogurt or chutney.

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