Pilchard Keema with Peas

This is one from “Indian Superfood” – Gurpareet Bains . . .one of the best recipe books that you can get your hands on !! I really really did not fancy this one but made it just for giggles . . . and it is dead good . . . and cheap as chips (once you got your spices sorted)! Great with Naan or Chapatis

• Difficulty: Easy
• Category: Curry, Pescatarian
• Cuisine: Indian

Ingredients

• 450 g tin pilchards in tomato sauce
• tsp cumin seeds
• 1/2 tsp nigella seeds
• 1/2 onion (thinly sliced)
• 4 garlic cloves (chopped)
• tsp turmeric
• tbsp grated ginger
• tsp ground ginger
• 2 tsp garam masala
• 2 large handful frozen peas
• 3 green chillies
• coriander (for serving / garnish)
• 2 tbsp olive oil (for frying )

Instructions

1. Heat oil in pan with cumin and nigella seeds for 2 mins Add onions, grated ginger and chillies, cover and cook for 5 mins or so till onions start to cook
2. Add garlic, stir and fry for further 2 mins. Add in turmeric , ground ginger and 1 tsp of garam masala - stir them in for 30 seconds
3. Add in the tin of pilchard ( at this point you can attempt to pick out the bones if you want ) Try not to break them up too much though - you want decent sized chunks Cook for 10 mins
4. Add in peas and cook for further 5 mins Add in coriander and rest of garam masala Serve (with Naan / Chapatis )