Dorah’s Mexican Pilchards
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
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.