Curry

Fish packed in a curry sauce, a preparation especially associated with Scandinavian and Northern European producers and, more recently, the newer craft brands. The styles range widely, from mild, sweet, coconut-rounded curries to sharper tikka masala, and they turn the tin into something close to a finished dish. Mackerel and sardines suit it best, their richness standing up to the spice. Warmed and spooned over rice or scooped up with bread, it barely reads as something from a tin.