4 Tbsp. (60 ml) cooking oil
1 onion, finely sliced
1 tsp (5 ml) Robertsons Garlic Flakes soaked in boiling water and drained
1 tin diced tomatoes
1 tsp (5 ml) Rajah Hot Curry Powder
1 cup (250 ml) water
1 Knorrox Chicken Stock Cube
3 fresh green chillies
1 green pepper, chopped
1 potato, peeled and diced
2 x 410 g tin pilchards in tomato sauce
Heat oil and fry the sliced onion and
Robertsons Garlic Flakes
Rajah Hot Curry Powder
Knorrox Chicken Stock Cube
and the green chillies and simmer on a low heat for five minutes before adding the green pepper and the potato.
Simmer for 10 -15 minutes, or until the potato is cooked, and then add the pilchards.
Stir lightly, taking care not to break the fish. Cook slowly on a low heat for another five minutes.
Check seasoning and then remove from stove.
Serve hot with freshly cooked rice, sambals and mixed salad.
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