Ingredients:

1 can of sardines (215g can)
50g California raisins
2 large red chillies, sliced
1 red chilli padi, chopped
50g tomato, finely diced
60g onions, peeled and roughly ground in a food processor
4 to 5 small limes (limau kesturi), squeezed for juice
4 slices of bread or 4 chapatis or 4 large lettuce or cabbage leaves
100g grated cheddar cheese (optional)

Method:

Mix the onions, raisins and chillies with the lime juice for 2 to 3 minutes.

In the meantime, remove the sardines from the can, remove the flesh from the bone and roughly mash the sardine meat. Add to the sardine gravy along with the lime juice mixture.

Toast slices of baquette or wholewheat bread or chapati on one side for a few minutes and top with the sardine mixture. 1 slice of bread per person weighing around 40g per slice.

Sprinkle the cheese on top and grill in a pre-heated oven toaster till the cheese is golden brown. Serve at once.

Alternatively, serve the sardine mixture on lettuce leaves, without the cheese. Or you could stir the cheese into the sardine mixture.