Curried Pilchards

Recipe from: 11/28/1996 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 500
    potatoes, peeled
  • 1
    onion, sliced into rings
  • 7
    curry powder
  • 1
    small apple, thinly sliced or diced
  • 425
    pilchards in tomato sauce
  • pinch mixed herbs
  • salt and freshly ground black pepper


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.

Read more on: starch  |  bake

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