Method

Pilchard Curry Filling

• Heat 1 Tbsp (15 ml) of the oil in a large frying pan or heavy-based saucepan over medium heat. Add the potatoes and cook for 5–7 minutes, stirring occasionally, until they begin to gain colour.
• Add the water, cover and cook for another 5–7 minutes, until almost tender. Remove the potatoes from the pan and set aside.
• Add the remaining 1 Tbsp (15 ml) oil to the pan. Add the onion and cook for 7–8 minutes, until soft and slightly browned.
• Add the garlic and ginger paste and cook for 1 minute. Stir in the curry powder and turmeric and cook for 30–40 seconds until fragrant.
• Add the tomatoes and cook for 5–6 minutes, until the tomatoes soften.
• Take the Saldanha Pilchards in Tomato Sauce out of the tins and set aside; pour the remaining tomato sauce from the tins into the sauce and simmer for 5–7 minutes to reduce slightly.
• Return the potatoes to the pan and add the green beans. Cook for 5–6 minutes, stirring occasionally, until the potatoes are completely tender and the beans are cooked but retain a slight bite. Add 1–2 Tbsp (15–30 ml) extra water at a time, only if necessary; the filling should remain thick.
• Stir in the atchar and vinegar or lemon juice, then cook for 1–2 minutes. Season with salt and pepper to taste.
• Gently add the Saldanha Pilchards, breaking each into 2–3 large pieces. Fold through carefully and cook for 2–3 minutes, just until heated through. Stir through the coriander, if using.

To Serve

• Warm the roti briefly in a dry frying pan until soft and pliable. Keep covered with a clean tea towel.
• Place a generous spoonful of pilchard curry down the centre of each roti. Top with extra atchar and coriander, if using.
• Fold the bottom edge of each roti over the filling, fold in the sides and roll up firmly. Serve immediately.