Lucky Star Pickled Pilchards
- 2 Tbsp. vegetable oil
- 3 large onions, cut into rings
- 1 x 4cm piece ginger, grated
- 4 cloves garlic, crushed
- 5 tsp. mild curry powder
- 2 tsp. turmeric
- 6 bay leaves
- 1 tsp. whole coriander seeds
- ½ tsp. ground coriander seeds
- 1 tsp. ground all spice
- 1 cinnamon stick
- 1 tsp. cumin powder
- 1 L white vinegar
- 300g sugar
- 1 x 1.88kg tin Lucky Star Pilchards in tomato sauce
- Flour, for dusting
In a stainless steel saucepan over medium heat, add oil and, when hot, gently sauté the onion until translucent.
Add the ginger, garlic and spices and fry gently for a few minutes, or until fragrant.
Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes.
Meanwhile, remove the pilchards from the tomato sauce and dry them. Gently dust the fish with seasoned flour and pat off any excess.
Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve.