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Pilchards In Spicy Tomato Sauce

<img data-pin-description=” width=”660″ height=”425″>This is the quintessential Mauritian quick and tasty budget meal. I was talking to my cousin back home recently and when I told her I was making this she was shocked. She couldn’t believe I managed to buy Glenryck canned pilchards in Ireland and she told me nobody is eating this dish back home anymore. If this is true then I’m not entirely sure why. Perhaps people see this as poor peoples food and so no longer want it? It would be a great shame to loose part of our culinary heritage. The best dishes from the great food nations of the world usually have their origins as poor people’s food.

Ingredients

  • 1 can Glenryck Pilchards
  • 1 can chopped tomatoes
  • 1 Onion
  • 2 Chilli
  • 3 cloves garlic crushed
  • Thyme
  • 1/2 cup frozen peas
  • 2 tbsp scallions chopped
  • Salt to taste
  • Oil 3 tbsp

Method

  1. Open the Glenrick can fish using a can opener. Put the fish with the sauce on a plate.
  2. Heat oil in a saucepan. Fry the fish for 3 minutes each side, lifting it gently as it can easily break.Place the fried fish on a separate plate to use later.
  3. On the same saucepan add the onions and cook till softened.
  4. Add tomatoes, chillies, garlic and the sauce from the fish can and season.
  5. Add the frozen peas and simmer for about 10 minutes or until sauce is reduced and oil is bubbling on top.
  6. Gently add the fish and garnish with scallions.
  7. Serve with rice, naan or roti.

Mauritian Pilchards Rougaille


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