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Serves 4-6 

Hands-on time: 10 minutes 

Hands-off time: 20 minutes 




1 tbsp oil 

1 large onion, diced 

2 tsp mild curry powder 

2 tins (400g each) Lucky Star Pilchards in Tomato Sauce  

1 tin (410g) chopped tomatoes  

2 large potatoes, peeled and cubed 

1 tsp salt  

2 cups baby spinach 


Serving suggestion: 
Brown rice 

Plain yoghurt 

Coriander leaves 




1. Heat the oil in a large pot over medium heat. 

2. Add the diced onion and fry for 2 minutes until soft and translucent.   

3. Add the curry powder and fry for a further 1 minute. 

4. Remove the Lucky Star Pilchards in Tomato Sauce from the tin and set aside. 

5. Add the tomato sauce from the Lucky Star tins to the onion mixture, along with ¾ tin of water, the tin of chopped tomatoes, cubed potatoes and salt. Stir and simmer for 12-15 minutes until the curry sauce thickens and the potatoes are tender.  

6. While the sauce thickens, gently remove the bones from the Lucky Star Pilchards. *Chef’s Tip: Keep bones in if preferred! 

7. Add the deboned pilchards and baby spinach to the sauce and gently stir the curry without breaking up the pilchards too much. Cook for 1-2 minutes to warm the pilchards and wilt the spinach.  

8. Top the curry with a dollop of yoghurt and scatter some coriander on top. Serve with brown rice and ENJOY! *Chef’s Tip: Serve with your favourite sambals! 

Planning to try this?


If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 馃槏

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