- 2 cups (500 ml) white rice
- 1 tsp (5 ml) turmeric
- 1 sprig fresh curry leaves (or 2 dried leaves)
- 2 x 400 g cans Lucky Star Pilchards in Tomato Sauce
- Vegetable oil, for frying
- 2 onions, peeled and roughly chopped
- 2 stalks celery, sliced (leaves chopped and reserved)
- 2 leeks, split lengthways and washed well, sliced
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) each of ground cumin, ground cinnamon and paprika
- 2 whole cloves
- 1 tsp (5 ml) sugar
- 1 sachet (50 g) tomato paste
- 2 carrots, peeled and sliced
- 1 cup (250 ml) vegetable stock
- 2 x 410 g cans chopped tomatoes
- 250 g fresh green beans, topped and tailed, halved
- In a pot of salted water, add the rice, turmeric and curry leaves. Bring to the boil, lower the heat and simmer for 10–20 minutes or until the rice is tender.
- Drain the rice in a colander, add a small amount of water back in the pot and place the colander on top. Return to the heat and allow to steam for 10–15 minutes until the rice is fluffy.
- In a medium pot, heat a little oil. Add the onions, celery and leeks, cooking until softened and lightly golden. Always caramelise the onions well until they are completely soft to release all the natural sugars that make the pilchard bredie sweet and delicious.
- Stir in the spices, sugar, tomato paste and carrots, stirring until fragrant and the vegetables are coated well.
- Add the stock and chopped tomatoes; allow to simmer for 10–15 minutes.
- Add one can of the pilchards (the fish will break up a little), the green beans and half the celery leaves, and cook until the beans are tender, about 5 minutes.
- Remove from heat and stir in the second can of pilchards.
- Serve on a bed of yellow rice, topped with the remaining celery leaves.