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Cornish Pilchard and Bombay Aloo Recipe for Eden Harvest 2012

Cornish Pilchard and Bombay Aloo Recipe for Eden Harvest 2012

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Published by Prosenjit76
Enjoy this simple sardine recipe with a twist of spice.
Enjoy this simple sardine recipe with a twist of spice.

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Categories:Types, Recipes/Menus
Published by: Prosenjit76 on Sep 12, 2012
Copyright:Attribution Non-commercial

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09/12/2012

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www.sanjayskitchen.co.uk 
 
CornishPilchard and Bombay Aloo
 
(Sardines and Indian spiced Potatoes)
 
Autumn harvest is a great time to enjoy Cornish Pilchards. As the saying goes, “When Corn is on the Shock,Pilchards are on the rocks”(Slightly grown sardines)Full of natural Oils and rich in marine flavours,there isplenty of Sardines to feed the world. My simple recipe here, matches the natural oiliness of sardines with thesubtle spiciness of Bombay style potatoes. Go on, give it a go!Prep Time: 30 min, Cook Time: 20 min, Serves:6Ingredients
6 Cornish Pilchards, deboned and shaped like a butterfly
3 tablespoons sunflower oil
1 teaspoonmustard seeds
1 Pinch ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoongaram masala powder
1 Green Chilli deseeded and sliced
1 knob fresh ginger, peeled and grated
4 knobs of unsalted butter
3 Maris Piper potatoes, peeled, parboiled and cut into cubes
4 tomatoes, cores removed and flesh diced
A handful freshcoriander leaves
6 Door wedge slices of ciabatta breadDirectionsHeat the oil in a pan and fry the Pilchards (skin side down) for a minute.Remove the fish on to a plate, with a slotted spoon.In the pan, add the mustard seeds and ground spices and cook for a few minutes, until the air is filled withsweet aroma of broiled spices. Add the grated ginger and chilli and cook for a few seconds. Add the butter, andpotatoes making sure they are completely coated in the spice mixture. Cook for about 10 to 15 minutes, andthen stir in the tomatoes and the coriander.Grill the Door wedge slices of focaccia/ciabatta bread and top them with a generous amount of Bombay potatomix. Place one Cornish Pilchard, on top of each of the Bread slice, and warm them under the grill. Serve theBombay Aloo topped Cornish Pilchards, with slices ofLime and freshly snipped Coriander leaves.

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