Kapenta in Sweet Curry Sauce – Recipe

My recipe for curried Kapenta. Adjust the spices to suit your heat tolerance.


  • 2 cups Dried Kapenta
  • 2 Cloves Garlic
  • 3 teaspoons Fresh ginger
  • 5 Green cardamom pods
  • 2 sticks Cassia bark
  • 1 cup Pineapple juice
  • 200 grams Fresh pineapple, finely chopped
  • 1 Onion
  • 400 milliliters Coconut milk

    Dried Kapenta
  • 1 tablespoon Garamasala
  • 2 teaspoons Curry powder
  • 1 teaspoon Turmeric
  • 2 tablespoons Lime juice
  • 2 tablespoons Fish sauce
  • 1 tablespoon Curry leaves
  • 1 tablespoon Vegetable oil


1. Wash and soak the Kapenta in cold water for about 20 minutes.

2. Finely chop the onion, garlic and ginger. Add to a pan with the oil and cook over medium heat till translucent. Add all the dry spices and cook for another 2 to 3 minutes.

3. Add the pineapple juice and stir through. Add the chopped pineapple pieces. Turn the heat down to low and let simmer for about 10 minutes. Stir occasionally to prevent sticking or burning. Add about 3/4’s of the coconut milk and continue to cook over low heat for about 30 minutes until the coconut milk separates and the oil comes to the top.

4. Add the Kapenta. Cook for about 5 minutes. Stir regularly. By now the sauce would have thickened so make sure nothing sticks to the bottom of the pan.

Kapenta in Sweet Curry Sauce

5. Just before serving, add the lime juice, fish sauce and chopped coriander. Cook for about 2 minutes more. Taste for seasoning. The sauce should be rich, somewhat sweet with salty and sour undertones. Serve with coconut rice.


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