Quick Pilchard stew

By Faeza
19 August 2015


¦ 45ml (3 tablespoons) oil

¦ 1 onion, chopped

¦ 2 cloves garlic, crushed

¦ 250g button mushrooms, sliced

¦ 10ml (2 teaspoons) curry powder

¦ 5ml (1 teaspoon) groundcoriander

¦ 1 can (410g) ALL GOLD CHOPPED PEELED & DICED TOMATOES (Garlic, Basil & Origanum)

¦ 1 can (410g) pilchards in tomato sauce

¦ Salt and pepper to taste


Heat oil in a saucepan and fry onions, garlic, mushrooms, curry powder and coriander for 8 minutes.

Add All Gold Chopped Peeled & Diced Tomatoes. Roughly flake pilchards and add, season to taste and simmer for 10 minutes. Serve with crusty bread rolls or over pap.