What’s for dinner? Spicy pilchard stew
Some people call this a pilchard stew and others know it as a smorrie or smoortjie. It doesn’t matter what you call it, you will enjoy this tasty meal.
Serves 4
You’ll need: 10ml sunflower oil; 1 large onion, chopped; 2 cloves of garlic, finely chopped; 1-2 green chillies or to taste, thinly sliced (optional); 10ml curry powder or to taste; 5ml ground cumin; 2 tomatoes, chopped; 1 x 425 g tin pilchards in tomato sauce; 2,5ml sugar or apricot jam; 2,5ml salt; lemon juice and black pepper to taste.
How to:
Heat oil in a frying pan and fry onion and garlic.
Add chillies, curry powder and cumin and fry for a few minutes.
Stir in tomatoes, pilchards with the sauce, sugar and salt. Simmer over low heat for 15 minutes.
Season with lemon juice and black pepper. Serve with a small portion of brown rice.
Tip: Try this stew with a pasta of your choice. Pap or samp is also delicious.
* Recipe & image by Cooking from the heart.
