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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 fruit chutney
  • 1
    large tomato, finely chopped
  • 2
    potatoes, peeled, cooked and cut in chunks
  • 410
    pilchards in tomato sauce, flaked in their sauce


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

Read more on: fish/seafood

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