METHOD

1. For the curry:
2. Drain the pilchards, reserving the sauce. Break the pilchards up into large chunks. *Chefs Tip: You can debone the pilchards if preferred, although pilchard bones are safe to eat.
3. Heat the oil in a non-stick pan and fry the onions and garlic until golden, then add the curry powder and fry for 1 - 2 minutes. Add the tomatoes and season with salt and pepper to taste.
4. Stir in the sauce from the can of pilchards, cover and simmer for 10 - 15 minutes, until the liquid is thick and saucy.
5. Add the pilchards to the sauce and heat through. Remove from the heat.
6. For the bread loaves:
7. Preheat the oven to 180°C.
8. Remove the labels and grease 4 clean pilchard cans and fill each halfway full with bread dough. *Chef’s Tip: It’s best to prove the dough for 20 minutes before baking.
9. Brush the tops of the dough with beaten egg and bake for 30 minutes, or until golden brown.
10. Leave to cool on a wire rack.
11. To assemble:
12. Slice off the tops of the bread loaves. Hollow out some of the bread (save this for dipping) and spoon in the pilchard curry.
13. Top with a dollop of plain yoghurt, sprinkle over fresh coriander, serve alongside sambals and ENJOY!