Recipes

CHEF LENTSWE’S CARAMELISED PINEAPPLE Lentil Pilchard Curry
lucky star pilchards in tomato sauce
Cooking Time Icon

Cooking Time
45 Minutes

Serves Icon

Serves
4

INGREDIENTS

  • Brown lentils 1 cup (250 ml)
  • Olive oil 4 tsp (20 ml)
  • Medium onion, chopped 1
  • Garlic, chopped 1 Tbsp (15 ml)
  • Ginger, grated 2 Tbsp (30 ml)
  • Mild curry powder 1 Tbsp (15 ml)
  • Red or green chillies, chopped 2 tsp (10 ml)
  • Ground cumin 1 tsp (5 ml)
  • Cardamon pods 2
  • Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
  • Tomato paste 1 tsp (5 ml)
  • Fish or vegetable stock 2 cups (500 ml)
  • Pineapple, peeled and sliced or cubed
  • Hot curry powder 2 Tbsp (30 ml)
  • Sugar 4 Tbsp (60 ml)
  • Fresh mint leaves (optional)
  • Salt and ground black pepper to taste

METHOD

  1. CURRY:
  2. In a medium saucepan, add the olive oil and onions and fry until the onions are soft and translucent.
  3. Add the garlic, ginger, chillies and all the spices and braise for 5 - 10 minutes, stirring occasionally.
  4. Add a dash of stock & drained Lucky Star tomato juice from the can to deglaze if the spices start to stick to the pan, then add the paste.
  5. Add the washed, uncooked lentils, stir and allow the lentils to simmer for 2 minutes.
  6. Cover with stock and allow the lentils to cook (add more liquid as needed).
  7. Simmer for about 20 minutes (at this point, most of the stock should have evaporated).
  8. Add the drained Lucky Star Pilchards and leave to simmer for a further 5 - 10 minutes with the lid on until the lentils are soft. *Do not over-stir.
  9. CARAMELISED PINEAPPLES:
  10. In a large frying pan on high heat, sprinkle sugar and start to caramelise.
  11. Add pineapples to the caramelised sugar and sprinkle curry spice over pineapple and coat all sides of pineapple.
  12. Remove from heat and chill in the fridge for 30 minutes.
  13. Serve Curry with Caramelised Pineapples and your favourite starch.
  14. Garnish with fresh mint (optional).

SHARE RECIPE

other recipes you may like

temp

SERINA’S FISH CHUTNEY

A delicious blend of Indian spice combined with eggs and a little bit of patience, Serina’s Fish Chutney is an old classic with a twist. Best served with roti or basmati rice.

View Recipe
temp

Peri Peri Sardine Tikka

Try our Peri-Peri Sardine Tikka recipe - a fusion of juicy sardines marinated in spicy peri-peri sauce for a mouth-watering dish perfect as an appetizer or main course. It offers a burst of flavours that will leave you wanting more, suitable for any occasion.

View Recipe
temp

PILCHARD MAYO PIES

A simple pie with a Pilchard Twist. Try the Pilchard Mayo Pies made with our Lucky Star Pilchards Sweet Chilli Sauce that serves 6. Bake 15 - 20 minutes until golden and crisp. And then cool on a wire rack for 5 minutes.

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!