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Pilchard breyani

Ingredients 10
Servings 4


  • 125
    brown lentils
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 1
    green pepper, finely chopped
  • 5
    fish masala (or curry powder)
  • 15
    Worcestershire sauce
  • 20
    hot chutney
  • 1
    large tomato, finely chopped
  • 2
    potatoes, peeled, cooked and cut into chunks
  • 425
    pilchards in tomato, flaked in their sauce


1. Place the lentils in a small pot with cold water to cover, bring to the boil and cook for 5 minutes. Set aside to soak for 1 hour, then drain the lentils, rinse with cold water and drain again. Set aside. 2. Fry onion, garlic and pepper in a little oil until soft. 3. Add the masala, Worcestershire sauce, chutney and salt to taste. 4. Add the tomato and cook, stirring, for 5 minutes. 5. Add the lentils, potatoes and pilchards in sauce. Simmer gently for 10 to 15 minutes, stirring occasionally. 6. Serve with rice and peas.

Read more on: fish/seafood

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