String Beans-Sardines Curry

Ingredients:

300 g string beans
1 (125 g) canned sardines (omit it for vegetarian version)
3 tbsp vegetable oil
2 cloves garlic, finely chopped
1 onion, finely chopped
1 large potato, boiled, peeled and cut into cubes
1 cup milk
1 egg (substitute with 1 tsp corn flour or omit it for vegetarian version)
4 tbsp fish curry powder
2 tsp salt or to taste

Method:

Wash string beans, cut-off two ends and chop into 1 cm long, put aside.

Heat oil in a wok or non-stick pan.

Stir-fry garlic and onion until fragrant and starting to brown (about 5 minutes).

Add string beans, sardines and potato.

Stir-fry until string beans are half-cooked.

Add half of the milk and bring to a rapid boil for 2 minutes.

Add egg and continue stirring so that egg evenly distributed into tiny pieces.

Dissolve curry powder in the remaining milk and pour into the simmering mixture.

Add salt and stir to dissolve.

Keep simmering and stirring to thicken the curry.

Remove from heat and serve hot with rice or any of your favorite bread.