Pilaf with Pilchards Peas and Egg

A humble dish that’s packed with flavour and nutritious goodness. Easy to cook with simple ingredients.

If you would like to, you can fry an extra onion in some oil, until golden brown and sprinkle on top of the pilaf for extra flavour.

Ingredients

Cooking Method

Rinse the rice well then add it to a pot with 3 cups of water together with the turmeric. Add a cinnamon stick and bay leaf.
Cook on medium heat for 15 minutes or until half cooked. Drain excess water and set aside.

For the curry, heat the vegetable oil in a large pot. Add a bay leaf and cinnamon stick and fry until fragrant.
Add the onion and green chilli then fry until golden brown. Add the ginger garlic paste and fry for 1 minute or until the raw smell disappears.
Add chilli powder and cumin then fry for 1 minute thereafter mix in the tomato paste.
Remove the bones from the pilchards and add it to the pot, with the sauce. Mix well and simmer on low heat for 5 minutes.
Add the mint leaves and the rice. Mix 2 teaspoons of Knorrox stock powder in 2 cups warm water and add to the rice. Cover and simmer on a low heat.
In the meantime place the eggs in a saucepan and cover with water. Bring to a boil. Once it boils turn down the heat to the lowest setting and allow it to cook for another 10 minutes.
Turn off the heat. Cool the eggs under some cold water, peel and set aside.
In the last 10 minutes of cooking time add the peas and allow it to cook until tender. Chop up the boiled eggs and add it to the pilaf.