Quick Pilchard Curry


400g can Lucky Star Pilchards in Chilli
2 onion, finely sliced
oil for frying
2 garlic cloves, crushed
1 green chilli, sliced and seeded
3 tomatoes, peeled and chopped
1 teaspoon curry powder (more or less, to taste)
salt and ground black pepper
6 hard-boiled egg, peeled and quartered


Drain the pilchards; keep the sauce. Fry the onion in little oil until golden brown in a frying pan.

Add the garlic, chilli, tomato and curry powder, and season with salt and pepper. Stir in the sauce from the can of pilchards, cover and simmer for 5 minutes. Add the pilchards and heat through.

Transfer the curry to a serving bowl, garnish with hard-boiled eggs and serve with rice and chutney.
Another serving suggestion is to roll the curry up in a roti.