Name: Durban Lucky Star Tinned Fish Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 Tin Pilchards (chilli is best); 100ml Sunflower Oil; 1 Large Onions (Finely chopped); 2-3 Jam tomatoes (or more if you want more gravy); Curry leaves; Star Anise; Cinnamon Stick; 1 Teaspoon Jeera, Powder or Whole Seeds (cumin); 1 Teaspoon Chilli Powder (or Cayenne Pepper if you want hot); 2 Tablespoons Masala / Curry Powder; 1 Large potato cut into small cubes (optional); Dhania to garnish

There are few meals under R20 which can feed a family of 4.

There are even fewer meals under R20 which can feed a family of 4 and still be absolutely delicious, as a famous Durban Tinned Fish Curry.

Instructions

Remove pilchards from the can, leaving the sauce behind. Cut them down the belly and remove bones and any stomach etc that you may find inside. (keep the sauce, we will add to the pot later)
Put oil into the pot, on a medium heat
Add star anise, cinnamon and jeera (cumin) and allow to fry. (do not burn your spices)
Add the onions and saute until soft
Add Masala / Curry Power and let fry (do not let burn)
Add tomatoes
Add a dash of water if required if the mixture is too dry
Lower the heat and let simmer until the mixture has cooked down and the oil is starting to float to the top
Add curry leaves and let simmer for 2 minutes
Add potatoes and more water if required.
Cover and let simmer until the potatoes are soft and almost cooked.
Add your fish, laying them down on the sauce. Spoon sauce on top of the fish. Turn the heat right down, cover the pot and allow to simmer for 5 or so minutes.
Take the pot off the heat and allow to stand for at least 15 minutes.
Serve with rice, fresh buttered bread, roti or however you like it.