easy Pilchard rice - A delicious quick main meal with tinned fish and rice

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This one-pot Pilchard fried rice is a real feast and a real saviour when it comes to a day that you need to fix something quickly for your family and rush off to work!

Fish is in a tin and the few ingredients are in the fridge and the others are in the pantry cupboards. Grab them, fix this and gobble down and rush off with your tummy full and a smile fixed on your lips!

I recommend this as a great choice for someone who is looking for a healthy version of a 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 cubed
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, ginger and garlic and cube potatoes.  Open the tin of pilchards and drain the sauce into a bowl and keep it aside. Chop coriander leaves and stems  
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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 all the following ingredients:

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,cover and cook under low flame
  • After 10 mins, open the lid, give a stir and check the taste. adust salt
  • Now, drop the fish pieces and scatter them
  • If the rice is not cooked enough and there is no more water left, sprinkle a little 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, with Chinese chilli paste or any pickle on the side
  • Delicious!

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