Pilchards Sweet Potato Bake

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.

Takes about 1 hour.

SERVES:

6

#pilchards #sweetpotato