Step 1

Remove pilchards from the can, leaving the sauce behind. Cut them down the belly and remove bones and any stomach etc that you may find inside. (keep the sauce, we will add to the pot later)

Step 2

Put oil into the pot, on a medium heat

Step 3

Add star anise, cinnamon and jeera (cumin) and allow to fry. (do not burn your spices)

Step 4

Add the onions and saute until soft

Step 5

Add Masala / Curry Power and let fry (do not let burn)

Step 6

Add tomatoes

Step 7

Add a dash of water if required if the mixture is too dry

Step 8

Lower the heat and let simmer until the mixture has cooked down and the oil is starting to float to the top

Step 9

Add curry leaves and let simmer for 2 minutes

Step 10

Add potatoes and more water if required.

Step 11

Cover and let simmer until the potatoes are soft and almost cooked.

Step 12

Add your fish, laying them down on the sauce. Spoon sauce on top of the fish. Turn the heat right down, cover the pot and allow to simmer for 5 or so minutes.

Step 13

Take the pot off the heat and allow to stand for at least 15 minutes.

Step 14

Serve with rice, fresh buttered bread, roti or however you like it.