Pilchard breyani



■ 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.