Wednesday, October 21, 2020

Tin fish curry


                                              Tin fish curry



Can of Mackerel or Pilchard 1 - should be oil, saline or water based not with any kind sauce - 425 Grams
Green chillies 2
Onions 1 medium
Curry Leaves 10
Roasted curry powder 1 tablespoons
Coconut milk or milk 150 ml
Fenugreek 1 teaspoons
Fennel seeds 1 teaspoon
Salt to taste
Lime juice 1 tablespoons
Oil 2 tablespoons
Water 1 cup


Open the fish tin and drain all the fluid.

Try and keep the fish pieces as they are and do not cut them.

Dice onions and cut green chillies into small pieces.

In a pan roast the fennel seeds and fenugreek seeds and add the oil and fry the onions until golden brown and add the cut green chillies and curry leaves fry until soft.

Add one cup milk, curry powder, salt, cover and cook in low fire until the raw flavour of curry powder disappear .Needs about 10 minutes.

Add the fish and rest of the milk and simmer for 6 minutes.

Remove from fire and add the lime juice.

Do not stir after the fish has been added.

Serve with: rice, pittu, string hoppers etc; Serves about 5 people

This dish can be made in a Microwave cooker - Click here.


Tin fish salad

This is quick dish made within minutes.


Tin fish 1 can - Mackerel, tuna, sardines any fish - must be oil or water or saline based
Onions 1 medium
Green chillies 4
Salt to taste
Lime juice 2 teaspoons


Dice onion into small pieces, cut green chillies into small pieces.

In a dish mix onion, green chillies, and salt and lime juice thoroughly.

Open the can of fish, drain the fluid and empty the fish into the dish of onions mixture.

With a spoon mix well all the fish which will break up. Do not worry too much but do not crush them.

Leave to rest for 10 minutes before eating.

Serve with: goes well with bread or rice.


Fish Patties


Canned tuna fish 200 Gms - water or oil based only.
Onions 1 medium
Green chillies 2
Curry Powder 1 tablespoon - roasted
Potato 100g
Plain flour 200 Gms
Butter 100g
Salt to taste


Mix flour and butter well in a mixer, add water if necessary to make the dough soft and pliable. Set aside for an hour.

Dice onions into small pieces, cut green chillies into small pieces.

Peel, clean, cut and boil potato and marsh coarsely, set aside.

Fry the onion in little oil and add green chillies and fry further until soft.

Add curry powder, tuna and stir and cook on low fire until raw smell of curry powder disappears.

Add mashed potatoes and stir to make a smooth mixture and set aside.

Add salt to taste.

Green chillies are added to add flavour and you can omit if you do not like them.

Take lime sized dough and flatten in the hands to a round disc and make it into a cup shape. Take care not to make it thin anywhere. It should be the same thickness everywhere.

In the middle, place a spoonful of the tuna mixture, cover and press the edges of the dough disc together to seal firmly to form a semi lunar shape. Press with a fork to get a serrated edge

Deep fry this on both sides in hot oil until golden brown. Drain and remove.

Serve with: sauce or on its own. Use as a snack


Fish cutlet


A savoury ball of fish and potato mixture coated with breadcrumbs and fried in oil.


Canned tuna fish 200 Gms
Onions 1 medium
Potato 100 Gms
Eggs 2
Ground pepper 1 teaspoon
Salt to taste
Bread crumbs
Oil for frying


Open can of fish and drain the fluid off and save the fish.

Beat the eggs well until it froths and save.

Peel, clean and cut potatoes, boil them in water and mash them finely and set aside.

Fry diced onions in little oil until they turn golden.

Add the tuna fish, salt, pepper powder and stir well.

Then add the mashed potato and mix well until a homogeneous mixture is obtained.

Remove from fire and let it cool

Then make lime sized firm balls from this mixture and dip them in beaten egg, coat with bread crumbs.

Deep fry these balls in oil.

The canned fish is already cooked so less time is needed. You can make this dish with fresh fish but it will need more cooking. You also can use any other canned fish like mackerel, salmon etc of your choice.

Serve with: sauce or on its own as a snack, goes well with bread or rice