1 tin pilchards in tomato sauce 1 onion finely chopped oil 1 teaspoon crushed garlic half teaspoon tumeric quarter teaspoon salt ground green chillies to taste chopped green dhania (coriander)
Remove fish from sauce and clean fish by removing the bones. Braise the onion in oil and add the garlic. then add the fish, salt, tumeric and ground green chillies. Cook until fish is dry. Remove from heatcool and add chopped dhania (coriander).