Pilchard breyani

True Love
4 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
0
SHARES
1.2k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

125.00 ml lentils — brown
1.00 onion — finely chopped
1.00 garlic — cloves, crushed
1.00 green pepper — finely chopped
5.00 ml masala — fish or curry powder
15.00 ml Worcestershire sauce
20.00 ml chutney — hot
1.00 tomatoes — large, finely chopped
2.00 potatoes — peeled, cooked and cut into chunks
425.00 g pilchards in tomato sauce
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.