Pilchard Bunny Chow

19-Pilchard-Bunny-Chow Back
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  • 400g can Lucky Star Pilchards in Hot Chilli
  • canola oil for frying
  • 2 onions, finely chopped
  • 15ml (1 Tbsp) chopped garlic
  • 1 green chilli, seeded and sliced
  • 3 tomatoes, chopped
  • 5ml (1 tsp) curry powder
  • milled black pepper
  • 4 small loaves wholewheat bread, or 1 large loaf cut into quarters


Drain the pilchards and keep the sauce. Break the fish into large chunks.

Heat a little oil in a non-stick pan and fry the onions and garlic until golden. Add the chilli, tomatoes and curry powder, and season with pepper. Stir in the sauce from the can of pilchards, cover and simmer for 5 minutes. Add the pilchards and heat through.

Slice the tops off the loaves, hollow out some of the bread and spoon in the pilchard filling.




Both the Lucky Star Pickled and Curried Pilchard Cutlets are a great alternative to Lucky Star Pilchards in Hot Chilli. Garlic is a good alternative to using salt to maximise flavour in this dish.