Fish stew. Picture: iStock
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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