Tin Fish Curry

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  1 dash or 0.4g

• Lucky Star Pilchards

  400 Grams or 400g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Onions

  Raw

  1 large or 150g

• Chili peppers

  Green, canned

  2 tbsp or 17g

• Spices Mustard Seeds

  Compliments

  ¼ tsp or 1g

• Chili powder

  Spices

  1 tbsp or 8g

• Turmeric

  Organic Spice - 365 Everyday Value

  1 tsp or 2g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

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

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