Take a trip down memory lane with this special tin fish recipe that holds a dear place in my heart. A classic brunch staple from my childhood, this dish was often enjoyed on lazy Sundays accompanied by an array of delectable treats. With just a simple can of Lucky Star Pilchards, you can rediscover the flavours of your youth and relish the nostalgia of those cherished family gatherings.
INGREDIENTS
- 1 can of Lucky Star Pilchards
- 1/2 onion, finely chopped
- 2 tomatoes, grated
- 1 chili, finely chopped
- 1 sprig of curry leaves
- 1 tablespoon of garlic, minced
- 1/2 teaspoon of turmeric
- 2 tablespoons of masala
- Fresh coriander
- Salt
METHOD
- In a pan, sauté the chopped onions, chili, garlic, and curry leaves until fragrant and golden.
- Add the turmeric and mix well. Incorporate the masala and stir until all the spices are well combined.
- Stir in the grated tomatoes and mix thoroughly.
- Season the mixture with salt and let it cook until the oil separates and rises to the surface.
- Add a small amount of water to create a tomato gravy, and allow it to simmer on low heat. You can also add fresh coriander at this stage to enhance the flavors.
- Once the mixture is cooked, gently place the washed and deboned pilchards into the pot. You can include the sauce from the tin or omit it, depending on your preference. Be careful not to mix vigorously; instead, swirl the pot to coat the pilchards without breaking them.
- Finally, sprinkle fresh coriander over the dish and serve it hot with freshly made roti or bread. The combination of flavors will transport you back to the heartwarming moments of your childhood.