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Pilchard casserole

Recipe from: 7/1/1998 12:00:00 AM
Ingredients 11
Servings 4
Time 25 minutes


  • 25
  • 1
    large onion, chopped
  • 1
    green pepper, chopped
  • 2
    cloves garlic, crushed
  • 10
    curry powder
  • 2
    medium potatoes, peeled, cooked and cubed
  • 400
    chopped tomatoes
  • salt and freshly ground black pepper
  • 410
    pilchards in chilli sauce
  • 125
  • bread or rice, to serve


25 minutes
Heat the oil in a saucepan. Sauté; the onion and green pepper until soft. Add the garlic and curry powder. Cook for one minute, then add the potatoes and tomatoes. Season to taste and allow to simmer for 15 minutes. Halve the pilchards and remove the bones. Add to the tomato mixture and cook for five minutes. Stir in the cream just before serving. Serve with bread and rice.

Read more on: fish/seafood

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