Ingredients
1 Tin of Pilchards in tomato sauce (large one)
3 cloves garlic finely chopped
1 tablespoon ginger grated
1 green chilli finely chopped
1.5 tsp tomato puree
1 tsp Turmeric
1.5 tsp mild curry powder
1 tsp garam masala
1 tsp coriander/cumin mixed powder
1 knob butter + tsp oil
Dry whole spices
2 cloves
0.5 tsp mustard seeds
0.5 tsp fennel seeds
6-7 curry leaves
Gently fry off the garlic/ginger/chilli in the butter and oil fora couple of minutes
in a small bowl mix the powder spices with a touch of water, until absorbed to a loose paste
add the powder spice paste to the pan, stir in and cook off, add the tomato puree, stir
add the tin of pilchards and all the of the sauce, add water to the empty tin, swirl and clean off the remaining sauce and add to the pan.
stir gently, not to break the fish up
heat a separate pot, when hot, add the dry whole spices (not the curry leaves)
heat for 20 seconds, add 2 tsp oil, the spices should pop.. turn off the heat.. Add the curry leaves and cover for 10 seconds... do not burn the spices.
Carefully pour tempered dry whole spices and oil into the pilchards. Stir in
Cook for 10-15 minutes on a low heat.
Finish with a squeeze of lemon and add coriander for garnish
EAT!