TIN FISH PILCHARDS CHUTNEY
This Recipe Serves 2-3
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
- I have used the Lucky Star brand of pilchards but you may choose whichever brand suits you best.
- 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.
- 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.
- Chop onion & set aside.
- Slit green chillies & set aside.
- 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.
- Turn stove-top on to medium heat. In a medium-large pot, add in the cooking oil followed by the onions.
- Allow it to simmer for a minute & then add in the thyme & curry leaves.
- 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.
- Thereafter, add in the green chillies.
- Drop in the grated tomatoes.
- Add a little water if necessary. Mix well & allow the tomatoes to cook for about 15 minutes.
- The tomatoes are cooked when the oil surfaces. Add the sugar & mix well.
- Drop in the tomato sauce that the tin fish had been resting in.
- Then drop in the cleaned tin fish pilchards.
- Mix well & allow the fish to cook for about 10 minutes.
- Add salt to taste & gently stir.
- Turn off the heat & garnish with fresh coriander (dhania).
- Enjoy this Tin Fish Pilchards Chutney with bread, puri, rice, roti, phutu or sweet dosa.
- I served it with sweet dosa.