Pilchards Sweet Potato Bake
60 MINUTES
SERVES 6
Ingredients
- 1 x 400g can Saldanha Pilchards in Hot Chilli Sauce
- 2 medium sweet potatoes, peeled and cut into square chunks
- 1 medium onion, chopped
- 2 heaped tsp Rajah curry powder
- 6 curry leaves
- 2 tbsp oil for frying
Topping:
- 2 tbsp lemon juice
- 1 cup plain yoghurt
- 1 egg, beaten
- Rind of 1 lemon, grated
- 4 bay leaves
- 3 tbsp chutney
- 2 tbsp apricot jam
Method
- Fry onion in oil for 2 – 3 minutes.
- Add curry powder and curry leaves, and fry for an additional 2 – 3 minutes.
- Add sweet potato chunks.
- While stirring add 2 tbsp water a time. Stir frequently.
- Keep adding water until soft.
- Remove from heat.
- Place sweet potato mixture into a greased oven dish.
- Place pieces of chilli pilchards onto the sweet potato mixture.
- Mix lemon juice, yoghurt, chutney, jam and egg and spread over the mixture.
- Sprinkle the lemon rind and press bay leaves into the dish.
- Bake for 25 – 30 minutes in oven at 180˚C.