Pilchard and Cabbage Curry


  • 1 onion, chopped
  • 1 tbsp oil
  • 1 tbsp Medium curry powder
  • 1/2 cabbage, sliced
  • 1 cup water
  • 1 chicken stock cube
  • 400 g tin of pilchards

Cooking Process

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  1. In a pot, fry the onion in oil until soft.
  2. Add the curry powder and fry for 2 minutes, stirring continuously.
  3. Add the cabbage and fry for a further 2 minutes.
  4. Then add the water and chicken stock cube, stir well and bring to the boil.
  5. Turn down the heat and simmer with the lid on for 30 minutes or until the cabbage is tender.
  6. Add the tin of pilchards in tomato sauce to the pot, stir well and allow to heat through.
  7. Serve with pap or rice. Serves 4-6.

Chef’s Tip:

Add a cup of frozen mixed vegetables when you add your pilchards!

Nutrition Tips:

  • Add cut carrots to this yummy recipe, for a little more color and flavor.
  • Keep the pilchards whole as this will help increase the calcium content of the dish.

Pilchard and Cabbage Curry

Bon Apetite!

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Pilchard and Cabbage Curry