Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
Cooking oil 3 Tbsp (45 ml)
Medium onion, sliced 1
Vegetable stock cube 1
Ground ginger 1 tsp (5 ml)
Garlic clove, chopped 1
Mild curry powder 1 tsp (5 ml)
Potatoes, peeled and diced 2 cups (500 ml)
Tomatoes, chopped 2 - 3
Paprika 1 tsp (5 ml)
Parsley, chopped 3 Tbsp (45 ml)
Peas and carrots 1 cup (250 ml)
White pepper 1⁄2 tsp (2,5 ml)
Cayenne pepper 1⁄2 tsp (2,5 ml)
Salt to taste
Cake wheat flour plus extra for dusting 500 g
Salt 2 tsp (10 ml)
Sugar 2 Tbsp (30 ml)
Packet of instant dry yeast 1⁄2
Lukewarm water 2 cups (500 ml)
Vegetable oil for frying
In a large saucepan, add oil, onions, garlic, ginger, curry powder, paprika and fry for about 2 - 3 minutes, stirring constantly to prevent any burning.
Add tomatoes and continue cooking for about 3 - 5 minutes then add potatoes, stock cube, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined.
Cook for about 15 minutes or more until potatoes are tender.
Add in the pilchards with the sauce.
Add the peas and carrots and cook for another minute or two.
Finally, add parsley, and adjust the seasoning. Set aside.
In a large bowl, mix salt, sugar, water, and yeast. Set aside for 5 minutes.
Add the flour then mix dough until everything has come together.
Cover loosely with a clean cloth and let rise in a warm place for 30 - 40 minutes or until doubled in size.
Knock the dough on a floured surface, flatten to knock out air bubbles and knead to make firm.
Add flour as needed.
Roll out dough into your desired thickness and place in a floured pan and rest the dough for 30 minutes.
In a medium saucepan, heat enough vegetable oil (half of the pan) until oil is 180 degrees.
Fry the Magwinya until golden brown for about 3 - 5 minutes per side depending on size.
Remove with a slotted spoon and drain on a paper towel.
Let it cool. Cut in half and fill with the curry pilchard mixture.
Serve warm and enjoy.
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