Curried Pilchards

YOU
3 servings
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Starch

By Food24 November 03 2009
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Ingredients (7)

500.00 g potatoes — peeled
1.00 onion — sliced into rings
7.00 ml curry powder
1.00 apples — diced
425.00 g pilchards in tomato sauce
dried mixed herbs — pinch
sea salt and freshly ground black pepper
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Method:

Preheat the oven to 200ºC (400ºF). Spray a small, ovenproof dish with non-stick spray.
Boil the potatoes in salt water until cooked. Slice and arrange on the bottom of the prepared oven dish.
Sauté the onion in a little oil until tender. Add the curry powder and apple slices and stir-fry for about one minute. Remove the apples from the pan. Add the fish and sauce to the curry mixture and heat until the flavours are well blended. Season with mixed herbs and salt and pepper to taste. Spoon on top of the potatoes and arrange the apple slices in between. Bake for about 20 minutes or until heated through. (Alternatively, prepare everything in one pan on top of the stove.)
Serve with rice and chutney.
Serves 3.



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