400g can Lucky Star Pilchards in Hot Chilli
canola oil for frying
2 onions, finely chopped
15ml (1 Tbsp) chopped garlic
1 green chilli, seeded and sliced
3 tomatoes, chopped
5ml (1 tsp) curry powder
milled black pepper
4 small loaves wholewheat bread, or 1 large loaf cut into quarters
Drain the pilchards and keep the sauce. Break the fish into large chunks.
Heat a little oil in a non-stick pan and fry the onions and garlic until golden. Add the chilli, tomatoes and curry powder, and season with pepper. Stir in the sauce from the can of pilchards, cover and simmer for 5 minutes. Add the pilchards and heat through.
Slice the tops off the loaves, hollow out some of the bread and spoon in the pilchard filling.