Malay pilchards

YOU
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (17)

250.00 g rice — uncooked
5.00 ml turmeric
75.00 g raisins — seedless
1.00 onion — finely chopped
2.00 garlic — cloves, crushed
1.00 red pepper — diced
1.00 green pepper — diced
10.00 ml masala — fish
7.00 ml turmeric
10.00 ml garam masala
3.00 cinnamon — stick
4.00 cloves
15.00 ml sugar
2.00 tomatoes — peeled and diced
125.00 g lentils — cooked
5.00 potatoes — boiled, diced
850.00 g pilchards in tomato sauce
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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.



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