Pilchard Curry: A Quick and Flavorful Fish Delight
Delve into the world of delightful flavors with this Pilchard Curry, a delicious and convenient fish curry made using canned pilchards. Perfect for a busy weeknight, this dish combines the rich taste of pilchard in tomato sauce with aromatic spices, resulting in a satisfying meal that requires minimal prep time yet offers maximum taste. It’s an excellent option for those who appreciate the convenience of canned goods while still enjoying a wholesome, home-cooked meal.
Recipe Overview
- Dish Name: Pilchard Curry
- Description: Fish Curry from a Can
- Spice Level: Medium
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serves: 4
- Dietary Information: Lactose-Free
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 x 425g tins | Pilchards in tomato sauce |
| 1 tbsp | Oil (vegetable or mustard oil) |
| 1 | Onion, sliced |
| ½ tsp | Carom seeds (ajwain) |
| 2 cloves | Garlic, sliced |
| 2 tsp | Ginger, grated |
| 1 | Chilli, chopped |
| 1 tsp | Salt |
| 1 tsp | Turmeric |
| 1 tsp | Dried fenugreek leaves (kasoori methi) |
| Handful | Fresh coriander, chopped |
Instructions
-
Sauté the Aromatics: In a medium-sized pan, heat the oil over medium heat. Once hot, add the carom seeds. When they begin to sizzle, add the sliced onion and garlic. Sauté until the onion turns a light golden brown, releasing its sweet aroma into the oil.
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-
Add the Spices: Lower the heat slightly, then incorporate the grated ginger, chopped chilli, turmeric, salt, and dried fenugreek leaves. Stir well and cook until the spices are fragrant, which should take about 5 minutes. If you find that the spices are sticking to the bottom of the pan, add a small splash of water to loosen them up.
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Incorporate the Pilchards: Open the tins of pilchards, and pour in the tomato sauce, reserving the fish. Stir the sauce into the spice mixture until well combined. Allow it to cook until it thickens into a shiny masala paste, which should take about 5-7 minutes.
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Gently Add the Fish: Carefully place the pilchards into the masala mixture, ensuring they remain intact. Heat through gently, being cautious not to stir too vigorously to avoid breaking up the fish. If the curry looks a bit dry, feel free to add a splash of hot water to reach your desired consistency.
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Finish and Serve: Once heated through, remove the pan from the heat. Sprinkle in the garam masala and garnish with a generous pinch of freshly chopped coriander before serving.
Serving Suggestions
Serve this Pilchard Curry hot, alongside steaming basmati rice or with warm, crusty bread to soak up the delightful sauce. For an extra touch, consider pairing it with a simple cucumber salad or a tangy yogurt dip to balance the flavors.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 20g |
| Fat | 10g |
| Carbohydrates | 14g |
| Fiber | 3g |
| Sodium | 600mg |
This Pilchard Curry offers a wonderful balance of flavors and is a fantastic addition to any weeknight dinner repertoire. Its simplicity and satisfying taste make it a must-try dish for those looking to enjoy a comforting and quick meal that does not compromise on flavor or nutrition. Enjoy!
