- 400g can Lucky Star Pilchards in Chilli
- 1 bunch fresh coriander leaves
- Salt and ground black pepper
- 1 teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 2 green chillies, finely chopped (more or less, to taste)
- Oil for frying
- Corn chips
- 2 cups grated cheddar cheese
- 1 avocado, peeled, pipped and cut into chunks
- Flake the pilchards in their sauce with a fork. Chop half the coriander, mix in and season with salt, pepper, cayenne pepper and cumin. Reserve the rest of the coriander for garnishing.
- Fry the onion, garlic and chilli in a little oil in a frying pan until soft.
- Add the pilchards and heat through.
- Pile the Mexican pilchards onto a plate and garnish with the reserved coriander. Serve with corn chips, grated cheese and avocado.
Instead of serving Mexican pilchards with corn chips, pile it into pita bread or spread on toast for a quick snack.
Fresh coriander, also called dhania or dhunia, is a delicate and aromatic herb, very important in Cape-Malay cooking, especially for spiced and curried dishes. It makes a pretty garnish, and can also be added to the dish at the end of the cooking time.