Pilchard and Butternut curry served with white rice.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

pilchards

🥗Healthier: tuna

💰Cheaper: canned sardines

Canned sardines are often less expensive and can provide similar flavor.

Heat a couple of tablespoons of olive oil in a pan.

Add 3 cardamom pods and a cinnamon stick to the oil.

Add 2 medium chopped onions and fry until translucent, about 5-10 minutes.

Add 1 tablespoon of ginger and 1 teaspoon of turmeric paste; stir and add a little water to help cook the onions.

Let this cook for about 10 minutes, adding water as needed.

Add 2 tablespoons of masala and 1 teaspoon of salt; stir to combine and let the masala cook through.

Add scorching water and stir; let this cook for a few minutes.

Add 2 cups of sweet potato and a dash of brown vinegar to balance the sweetness.

Add 2 cups of sugar snap peas and stir.

Pour in about 1.5 cups of water to cook the sweet potatoes until tender, as the poultry is already cooked.

While the sweet potatoes are cooking, prepare a slaw with chopped red onion and 2 jalapenos.

Add 2 tablespoons of vinegar and honey to taste to the slaw; stir to combine.

Once the sweet potatoes are soft, add 2 cans of pilchards and stir gently to break them up.

Let the curry cook for about 5-6 minutes to allow the pilchards to absorb the flavors.

Serve the pilchard and sweet potato curry with speckled salmon white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens