Watch this video to find out how to make fish curry in a hurry This pilchard curry takes 20 minutes to make and is a guaranteed crowd pleaser! It contains minimal and pantry staple ingredients, making this a super convenient meal. If youre looking for a quick & easy weeknight dinner, look no further! Subscribe to our channel to join our Foodies fam & HIT that notification bell so youll never miss a new delicious recipe.Full recipe Serves 4-6 Hands-on time: 10 minutes Hands-off time: 20 minutes INGREDIENTS 1 tbsp oil 1 large onion, diced 2 tsp mild curry powder 2 tins (400g each) Lucky Star Pilchards in Tomato Sauce 1 tin (410g) chopped tomatoes 2 large potatoes, peeled and cubed 1 tsp salt 2 cups baby spinach Serving suggestion: Brown rice Plain yoghurt Coriander leaves METHOD 1. Heat the oil in a large pot over medium heat. 2. Add the diced onion and fry for 2 minutes until soft and translucent. 3. Add the curry powder and fry for a further 1 minute. 4. Remove the Lucky Star Pilchards in Tomato Sauce from the tin and set aside.5. Add the tomato sauce from the Lucky Star tins to the onion mixture, along with tin of water, the tin of chopped tomatoes, cubed potatoes and salt. Stir and simmer for 12-15 minutes until the curry sauce thickens and the potatoes are tender. 6. While the sauce thickens, gently remove the bones from the Lucky Star Pilchards. *Chefs Tip: Keep bones in if preferred! 7. Add the deboned pilchards and baby spinach to the sauce and gently stir the curry without breaking up the pilchards too much. Cook for 1-2 minutes to warm the pilchards and wilt the spinach. 8. Top the curry with a dollop of yoghurt and scatter some coriander on top. Serve with brown rice and ENJOY! *Chefs Tip: Serve with your favourite sambals! Psssst! Want to join our community of Foodies learning to cook & bake?Join our Foodies Of SA Group on Facebook and see our recipes being made by Foodies like you all over SA And you can share your FOSA recipe creations there too https://www.facebook.com/groups/foodiesofsa
