Pilchard fried rice

This one-pot Pilchard fried rice is a real feast!

A great choice for someone looking for a healthy version of meat-free special rice dish for lunch.  Also, the aroma and the flavours of pilchard fish, tomatoes, potatoes and sauces will deliver a very satisfying meal indeed!

Make sure you buy Pacific pilchard in tomato sauce for this recipe as it is the ideal choice to give the best results.

🧡💛💚💙💜🤎Get  ready with these items:  

Pacific Pilchard in  rich tomato sauce1 small tin 155 g
Rice (White basmati)1 & 1/2 cups
Ginger and garlic grated1 tbsp
Coriander leaves and stems1 cup
Tomato1 juicy
Onions1 large
Fish sauce1 tbsp
Soy sauce2 tbsp
Ketchup2 tbsp
New / Baby Potatoes6 cut into chunkes
Cumin seeds and mustard seeds1 tsp each
 Salt 1/2 tsp or to taste
pilchard

🧡💛💚💙💜🤎Let’s Make it:

  • First, wash the rice until water runs clear.   Drain water and keep aside
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  • Chop onions, tomatoes, grated ginger and garlic and cut potatoes.  Open the tin of pilchards and drain the sauce into a cup.  Leave aside the tomato sauce and fish pieces separately.  Chop coriander leaves and stems.  Keep everything aside
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Ingredients
  • Heat up olive oil in a wide pan.  Sprinkle cumin seeds and mustard seeds, let them splutter.
  • Add the sliced onion and lightly brown it
  • Add the following ingredients and fry after each one

Salt, ginger-garlic paste, coriander leaves and stems, chopped tomato, tomato ketchup, tomato sauce from the tin, soy sauce and fish sauce

  • Fry everything until a thick and juicy sauce is formed
  • Add potatoes.  Keep frying
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  • Drain water from the rice and add to the pot.  Fry the rice for a min or two
  • Next, pour warm water just above the rice
  • Give a good stir to bring everything together, cover and cook on a very light flame.  Cooking time usually takes  10 – 15 mins
  • After 10 mins, open the lid, drop the fish pieces
  • Adjust the taste
  • If the rice is not cooked enough and there is no more water left, sprinkle hot water to the sides, cover tightly and lower the flame for allowing it to cook a bit further
  • Finally, garnish with chopped coriander. Cover and keep the flavours to settle for about 10 mins
  • You can serve this dish on its own or with Chinese chilli paste or any pickle on the side
  • Yummy !!!

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