top of page
Post: Blog2 Post

Pilchard Curry By Tracey Ramseebaluck

Pilchard Curry.

1 400g Pilchards in tomato sauce.

1 Onion cut in half and sliced thinly.

2 Stems Curry leaves.

1 tbsp crushed gingerand garlic.

2 tbsp fresh thyme leaves.

5 or 6 green chillies sliced.

1and a half tsp kashmiri chilli powder.

1tsp cumin powder.

1or 2 tsp coriander powder.

1 heaped tsp Club Basaar mix.

1tsp ground black pepper.

About half a cup of water to rinse out tin.

Chopped coriander to garnish.


2 or 3 tbsp oil in a pan heat.

Add Onions and Curry leaves, fry till onions are soft and golden brown.

Add Thyme leaves and ginger and garlic and chillies.

Mix and cook few mins then add spice powders,mix and cook for a few minutes.

Then tip in Pilchards rinse tin with water and add careful not to break up the Pilchards.

Stir gently and cook on low heat for about 10 mins or so add chopped coriander.


Related Posts

See All


bottom of page