The Best Tin Fish Curry


400g can Lucky Star Pilchards in chilli
3 Tomatoes
1 Large onion
Curry Leaves
Green chillies
Mustard Seeds
Chilli powder
Tumeric powder


Cut half the onion and braise with mustard seeds till brown
Add a tablespoon of Chilli Powder and a teaspoon of tumeric
Fry for a few seconds
Add chopped tomatoes, curry leaves, 2 green chillies, and a clove of garlic
Mix together and simmer on a low heat
Once all the tomatoes have melted to form a thick chutney, add in the pilchards and a teaspoon of sugar
Simmer again for about fifteen minutes, making sure not to break up the fish
Once the oil has surfaced to the top,mix again and turn off the heat
Add fresh chillies to the top and serve with a warm roti

Best enjoyed with

Warm roti



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