Curry Sardine Potato Pies by Ginny Chan‎

For the fillings I boil 4 large russet potatoes + 2 small sweet potatoes till soft and cube them. Dice 4 large onions. 3 chilli padi chopped, 2 heaped tbsp meat curry powder, 2 cloves garlic minced, 2 large cans of sardines, flaked (remove the bone and discard the sauce). Sauté garlic, chilli and onions till fragrant, add curry powder and fry till fragrant. Add sardines and fry very well (otherwise will be fishy), add potatoes and fry till mixture is homogeneous. While frying add salt, pepper, Soya sauce and some sugar. I use judgement on the quantity to add and taste as I cook the fillings.