Recipe: Spicy pilchard stew

Ingredients

2 tsp sunflower oil
1 large onion, chopped
2 cloves of garlic, finely chopped
1-2 green chillies or to taste, thinly sliced (optional)
2 tsp curry powder or to taste
1 tsp ground cumin
2 tomatoes, chopped
1 x 425g tinned pilchards in tomato sauce
½ tsp sugar or apricot jam
½ tsp salt
Lemon juice
Black pepper to taste

Method

1. Heat oil in a frying pan. Fry onion and garlic.

2. Add chillies, curry powder and cumin and fry for a few minutes.

3. Stir in tomatoes, pilchards with the sauce, sugar and salt. Simmer over a low heat for 15 minutes.

4. Season with lemon juice and black pepper. Serve with a small portion of brown rice.

Recipe supplied by Tebatso Motsepe

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