Hot And Tangy Pilchards Curry With Boiled Eggs


400g Lucky Star Pilchards
1 onion finely chopped
1 large tomato finely chopped
curry leaves
1 green chilli finely chopped (optional)
1/2 tsp tumeric powder
2 tsp chilli powder
5 TSP (or more) of tomato sauce
4 boiled eggs
salt to taste


saute onions until translucent
add chilli powder and tumeric & stir into sauted onions
add finely chopped tomatoes and allow to cook for about 10 minutes
add curry leaves, salt, Pilchards in tomato sauce (remove bones), chopped chilli and tomato sauce
add a little water to get a gravy consistency
allow to cook for about 10 to 15 minutes.
slice boiled eggs in half and add to fish curry.
Garnish with coriander

Best enjoyed with

Rice, pap, bread or pasta



The recipe on this page has been supplied by a Lucky Star fan.