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Shyama’s Tin Fish Pilchards Curry

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When you want to have a light and quick meal…also a favourite for sandwiches and perfect for picnics….

Shyama Maharaj
1 can pilchards
remove centre bones and clean.
3 medium tomatoes grated
2 tbspn Oil
Half tsp jeera seeds
Half tsp mustard seeds
2 dry chillies
Half sliced onion
Curry leaves
1 tsp ground gjnger/garlic
1/4 tsp jeera pdr
2 tablespoon masala
1 tsp fish masala
2 green chillies
Salt to taste

Heat oil, add the seeds, when sputters, add the dry chillies, sliced onions, curry leaves, when onion is soft add ground ginger/garlic paste stir few seconds then add your masalas, jeera powder, now add your grated tomatoes, green chillies and salt to taste.
When tomatoes are cooked (oil comes to the top) add in the cleaned tin fish and let it simmer in tomato chutney for 2 minutes.
Garnish with chopped dhunia.
Serve with rice/roti/samp or your choice and enjoy.

Prepared, tried and tested by: Shyama Maharaj

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