Malay pilchards

Recipe from: 10/24/1991 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 250
    g
    uncooked rice
  • 5
    ml
    turmeric
  • 75
    g
    seedless raisins
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 1
    red pepper, diced
  • 1
    green pepper, diced
  • 10
    ml
    fish masala
  • 7
    ml
    turmeric
  • 10
    ml
    garam masala
  • 3
    cinnamon sticks
  • 4
    cloves
  • 15
    ml
    sugar
  • 2
    tomatoes, skinned and diced
  • 125
    g
    cooked lentils
  • 5
    medium potatoes, boiled and diced
  • 850
    g
    pilchards in tomato sauce
 

Method

 
Boil the rice in salted water until nearly soft. Add the turmeric (5 ml) and raisins. Boil until soft, then drain and spoon into a serving dish. Sauté the onion, garlic and the red and green pepper until soft. Add all the seasonings and stir-fry for 1 minute. Add the diced tomato, reduce the heat and simmer slowly. Add the lentils, diced potato and pilchards in tomato sauce. Simmer until heated through. Serve on top of the rice. Serves 6.
 

Read more on: fish/seafood
 

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