1× 410g canned pilchards
250grams fish roe
4 green chillies
Salt to taste
2 teaspoons chilli powder
2 teaspoons curry powder
1 teaspoon tumeric powder
4 tomatoes liquidised
Steam fish roe for ten minutes drain and keep aside.
Heat two tablespoons of oil add a tablespoon of finely chopped curry leaves.
Add spices salt chillies and tomatoes cover and cook for five minutes then add pilchards and fish roes cook for a further 15 minutes.
Prepared, tried and tested by: Sureka Jaichund
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