The Best Tin Fish Curry Submitted by: Yadhana Jadoo, Kwazulu Natal courtesy of Lucky Star.
1 can Lucky Star Pilchards in Chilli 3 Tomatoes 1 Large onion Curry Leaves Dhania Green Chillies Garlic Mustard Seeds Chilli Powder Tumeric Powder Salt Sugar
Cut half the onion and braise with mustard seeds till brown. Add a tablespoon of Chilli Powder and a teaspoon of tumeric. Fry for a few seconds..do not Burn! Add chopped tomatoes, curry leaves, 2 green chillies, and a clove of garlic. Mix together and simmer on a low heat. Once all the tomatoes have melted to form a thick chutney…add in the pilchards, and a teaspoon of sugar. Simmer again for about fifteen minutes..make sure not to break up the fish! When you see that the oil has surfaced to the top..mix again, and turn off the heat. FINAL STEP! Add fresh Dhania to the top…serve with warm roti..and Enjoy! YUM!
Best enjoyed with: Warm roti
But who needs a recipe when Timol knows all of this and more like the back of her hand!
So guess what I had for dinner after a long day of slogging at the office…
Oh, and below is the pot lid and what Timol’s mom also cooked for us – a dried salted fish dish with calabash – suraikkaai (சுரைக்காய் colloquilly sorakkay) in Tamil