TIN FISH PILCHARDS CHUTNEY

 

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This Recipe Serves 2-3

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Tin Fish Pilchards Chutney is a common dish in South Africa. It is quick to prepare & a delicious meal if your’e a fish lover.

Tin fish are typically fish which have been processed & sealed tightly in a tin can. Canning is a technique for protecting sustenance, & provides a time span of usability running from one to five years.

A pilchard, all the more regularly known as a sardine, is a kind of little fish that is found in many places over the world. Pilchards nearly always swim in vast schools, & can develop to around 14 inches (35 cm) long. The fish are prevalent to eat, & are popular for the firmly stuffed tins in which they are sold. There are a few unique types of pilchard, in spite of the fact that the contrast between the fish & a sardine is not generally clear.

Pilchards are part of the Clupeidae family. The fish are delegated as oily, which implies that the tissues contain a lot of oil. They are firmly identified with herrings, another sort of oily fish, which additionally tend to move in substantial schools.

 

Tin Fish Pilchards Chutney Ingredients:

• 1 can tin fish pilchards
• 1 sprig thyme
• Salt to taste
• 1 teaspoon ginger & garlic paste
• 1 tablespoon Kashmiri chilli powder
• ½ teaspoon turmeric powder
• ½ cup fresh dhania (coriander), chopped
• 1 sprig curry leaves
• 2-4 green chillies (depending on how spicy you want the chutney)
• 2 tablespoons cooking oil
• 1 teaspoon white granulated sugar
• 4-5 tomatoes, grated
• 1 onion

Method:

1. I have used the Lucky Star brand of pilchards but you may choose whichever brand suits you best.
2. 
3. Open the can & clean the tin fish. Empty contents of the can into a bowl. Under low running tap water, gently hold one pilchard at a time & rub of the black scales on the fish. Thereafter gently open the pilchard & remove the bone. Do this for all & set aside in a bowl.
4. 
5. 
6. Be sure not to discard of the tomato sauce that the pilchards were in, as we will be needing that for this Tin Fish Pilchards Chutney recipe.
7. 
8. Chop onion & set aside.
9. 
10. Slit green chillies & set aside.
11. 
12. Grate tomatoes in a bowl/dish. To grate tomatoes, simply slice tomatoes in halves & grate only the flesh of the tomatoes. Discard of the peel.
13. 
14. Turn stove-top on to medium heat. In a medium-large pot, add in the cooking oil followed by the onions.
15. 
16. Allow it to simmer for a minute & then add in the thyme & curry leaves.
17. 
18. Next, add in the spices, chilli powder & turmeric powder. Then add in the ginger & garlic paste. Mix well & add water if necessary. Allow the spices to simmer for another minute.
19. 
20. Thereafter, add in the green chillies.
21. 
22. Drop in the grated tomatoes.
23. 
24. Add a little water if necessary. Mix well & allow the tomatoes to cook for about 15 minutes.
25. 
26. The tomatoes are cooked when the oil surfaces. Add the sugar & mix well.
27. 
28. Drop in the tomato sauce that the tin fish had been resting in.
29. 
30. Then drop in the cleaned tin fish pilchards.
31. 
32. Mix well & allow the fish to cook for about 10 minutes.
33. 
34. Add salt to taste & gently stir.
35. 
36. Turn off the heat & garnish with fresh coriander (dhania).
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38. 
39. Enjoy this Tin Fish Pilchards Chutney with bread, puri, rice, roti, phutu or sweet dosa.
40. 
41. I served it with sweet dosa.
42.