Middlecut Curry
15 MINUTES
SERVES 4

Ingredients

  • 2 x 400g cans Saldanha Middlecut OR Pilchards
  • 2 large onions, sliced
  • 4 – 5 chillies, finely chopped
  • 2 tsp garlic, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tsp garam masala
  • 1 tbsp curry powder
  • 3 potatoes, peeled and cubed
  • 1 x 410g can chickpeas, drained
  • 4 tomatoes, grated
  • Salt and black pepper to taste
  • 2 tsp white sugar
  • 1 cup basmati rice, uncooked
  • Coriander and curry leaves, to garnish
  • 3 tbsp sunflower oil

Method

  1. Heat oil in a flat bottomed pot or frying pan and fry onions until lightly browned.
  2. Add garlic and all the spices, stirring for 2 – 3 minutes.
  3. Add potato cubes to onion and stir frequently until softened.
  4. Add all the spices – garam masala, garlic, chilli, cumin, turmeric, curry powder and coriander and stir for 2 – 3 minutes.
  5. Add the grated tomatoes and cook for 5 minutes.
  6. Add the sugar and salt to taste.
  7. Add chickpeas and flaked middlecut, and heat through.
  8. Do not stir the curry.
  9. Remove from the heat and sprinkle with coriander leaves.
  10. Serve with cooked rice.

Copyright 2019 © Saldanha

Share This