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  • Pilchard surprise economy

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    Prep time:
    Cook time:
    Servings: 4
    by Judy fraschia
    41 recipes
    >
    MIddle of the month economy

    Ingredients

    • 454g canned pilchards in tomato sauce, drained, juice reserved
    • 1onion, chopped
    • 1 tbsp curry powder
    • 2 tbsp all purpose flour
    • 11/2 cup milk, heated but not boiling
    • 1 cup liquid from the can of fish, add water if needed
    • 1 apple, cored and diced
    • 2 tbsp currants
    • S&P to taste
    • Cooked rice
    • Chutney

    Directions

    1. Melt the butter and fry the onion until fragrant
    2. Add the flour and curry powder, stir to become a smooth paste
    3. Slowly add the milk and fish liquid, stirring continuously until the mixture becomes smooth and thick
    4. Flake the fish a little, add that, the apple and currants , heat through
    5. Adjust salt and pepper
    6. Serve on rice with a little chutney

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