Pilchard breyani

By Faeza
11 January 2017



¦ 45ml (3 tablespoons) oil

¦ 1 onion, chopped

¦ 10ml (2 teaspoons)

crushed garlic

¦ 10ml (2 teaspoons)

minced ginger

¦ 60ml (4 tablespoons)

curry paste

¦ 5ml (1 teaspoon) turmeric

¦ 45ml (3 tablespoons) dry

breyani mix

¦ 2 cans (410g) pilchards in

tomato sauce, drained and


¦ 500ml (2 cups) cooked rice

¦ 65ml (¼ cup) chopped

fresh coriander

¦ 250ml (1 cup) plain



Heat oil and fry onion, garlic

and ginger until soft. Add curry

paste, turmeric and breyani

mix. Cook for 5 minutes or until

fragrant. Add pilchards and rice,

toss gently to mix. Cook for a

further 15 minutes to combine

flavours. Add fresh coriander,

gently toss and serve topped

with yoghurt.

Breyani mix is

available from most spice shops.