Pilchard Curry

Prep 10 Mins, Cook 20 Mins, 11 Ingredients, Serves: 4

Ingredients

  • 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

Instructions

  • Heat oil and fry the sliced onion and Robertsons Garlic Flakes.
  • Add tomato, Rajah Hot Curry Powder, water, 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.