As the steem price continued dropping and my pantry was running on empty, I had to scratch to the nether-depths and all I found was a tin of pilchards.
Ugh I hear you say, but believe you me, you can make a divinely fragrant curry with that one tin of Pilchards, tinned Fish Curry being very popular here in my home town of Durban, South Africa.
So I thought I would introduce you to Curried Fish Roti Rolls with this my second entry for Week #32 of 
Ingredients required:
Method:
Brown garlic & diced onion in the following spices:
Mustard Seeds, Cumin Seeds, Chilli Powder, Roasted Coriander Powder, Masala, Cloves, Turmeric.
Add diced Tomatoes, Coriander, Ginger & Garlic Paste plus Bay leaves, Star Anise & Cinnamon Stick & cook over low heat.
Add pre-cooked diced potatoes and salt to taste.
Cook over a low heat till potatoes are soft.
Add whole tinned Pilchards in Tomato Sauce.
Deliciously spicy tinned fish curry.
Place Curry leaves on top, stir through for even more amazing flavour.
Assembling the roti roll- place a nice helping of curry in the centre, top with fresh dhania.
Fold over the sides to enclose curry.
Hubby has been hovering but has to wait a tad longer for the photo shoot to come to an end :)
Aha, he eventually got to take a bite of the roti roll, oozing with delicious tinned fish curry, now he's happy & back to the telly :)
.
PS I hear steem has increased by 26 % today, so that's a bit of good news for us :)
Edit:
For those not familiar with Pilchards - they belong to the same family as Sardines, but are larger, all belong to the herring family.
Further, they cost very little here in South Africa and have super health benefits - quoted from health24.com's diet doc
Pilchards and sardines are an excellent source of high quality protein and do contain omega-3 fatty acids - and this at a reasonable price. According to the SA Food Tables, canned pilchards in tomato sauce, contain approx. 370 mg of sodium (salt) per 100g, so you could rinse them with water before eating them to remove the salt. The same applies to sardines. Removing the tomato sauce from pilchards is a pity though as tomatoes, esp canned ones are particularly rich in lycopene, a phytonutrient that protects against cancer. The fat content of the canned pilchards is 5.4g per 100g, which is lower than the 12.4g/100g of fat found in medium fat fish fried in margarine. The skin is rich in omega-3 fatty acids and the bones are rich in calcium, so it's best to eat the pilchards with skin, and bones. The same applies to sardines.
Original Content by
Please comment, upvote and resteem if you enjoyed my post.
All images property of
