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Curried pilchard rotis

SERVES 4 // HANDS-ON 30 min

Olive oil
1 onion, peeled and diced
1 garlic clove, peeled and crushed
1 tsp ground cumin
½ tbsp garam masala
Pinch of cayenne pepper
2 × 400g tin pilchards in chilli sauce
Zest and juice of 1 lemon, plus wedges to serve
Salt and pepper
8 rotis
Microgreen salad leaves, to serve

1. Heat a glug of oil in a pan over medium heat and fry the onions until they are translucent, about 10 minutes. Add the garlic and fry for about 2 minutes.
2. Add cumin, garam masala and cayenne pepper and fry for 2 minutes. Add the pilchards and fry for 5 minutes. Add the lemon zest and juice. Season.
3. Heat a dry pan over high heat and warm the rotis (about 5 minutes per roti).
4. To serve, scatter a handful of microgreens on each roti and add a few pilchards. Serve with lemon wedges.

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