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Curried pilchards

Recipe from: 2/18/1993 12:00:00 AM
Ingredients 9
Servings 5
Time 5 min


  • 2
    onions, sliced
  • 1
    large green pepper, diced
  • oil for frying
  • 5
  • 20
  • 410
    whole skinned tomatoes, finely chopped
  • 410
    baked beans in tomato sauce
  • 4
    potatoes, skinned and diced
  • 425
    pilchards in tomato sauce


+/- 30 min
Sauté the onion and green pepper in a little oil till soft. Add the masala and sugar and stir-fry for a minute. Add the tomatoes and baked beans and mix. Add the potatoes and simmer till the potatoes are done. Add the pilchards and season with salt and pepper to taste. Simmer till the pilchards are heated through and the flavours are well blended. Serve with rice. Serves 4-6.

Read more on: fish/seafood

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