Tin Fish – Pilchards Curry
Salwaa’s Tin Fish – Pilchards Curry
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
1 tin of pilchard tin fish separate the tomato sauce from the fish and remove bones gently without breaking fish to much
Braise a small chopped onion in a little oil.
Add: 1/2 finely chopped capsicum / green pepper
2 cloves of grated garlic
3-4 finely chopped green chillies or to taste
At this stage I added a few baby potatoes and cook it for about 10 minutes add drops of water as needed.
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin
Cook for a further 10 minutes and 1/2 of the tomato sauce with drops of water as needed.
If potatoes are soft add the fish and gently shake the pot side to side.
Garnish with fresh coriander leaves and a squeeze of fresh lemon
Serve with plain boiled rice and lemon atchar.
Posted on 11/09/2022, in Pilchard Curry and tagged cape malay cooking, Cape Malay Cooking and Other Delights, Easy, Homemade, Pilchard Curry, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food. Bookmark the permalink. Leave a comment.
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