Pilchards and Rice
Pilchards and Rice. Perfect for any occasion, it is a must-try for anyone who loves good food.
Ingrediënten
- 2 kopjes uncooked white rice
- 2 tins (400g each) pilchards in tomato sauce
- 1 medium onion, chopped
- 1 teentje knoflook, fijngehakt
- 1 el olie
- 1 tsp kerriepoeder (optional but recommended)
- ½ tsp paprika
- salt and black pepper to taste
- fresh parsley (optioneel)
- 1 small green pepper, chopped (optioneel)
- 1 chopped tomato (optioneel)
- chilli flakes for heat (optioneel)
Instructies
- Cook the rice: Rinse rice until water runs clear. Cook according to package instructions. Fluff with a fork and set aside.
- Sauté the base: Heat oil in a pan over medium heat. Add onion and cook until soft. Add garlic and cook for 30 seconds.
- Add spices: Stir in curry powder and paprika. Cook briefly to release flavour.
- Add pilchards: Gently add pilchards with their tomato sauce. Break into large chunks (don’t mash too much).
- Simmer: Let simmer for 5–8 minutes. Season with salt and pepper. Adjust spice if needed.
- Serve: Spoon the pilchard mixture over rice. Garnish with parsley if using.
