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Curried Pilchard & Cabbage Stew


Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h


  • 1 tbsp cooking oil
  • 1 onion, chopped
  • 1 tbsp Rajah Mild and Spicy Curry Powder
  • 1 tsp Robertsons Chicken Spice
  • 1⁄2 cabbage, sliced
  • 250ml water
  • 1 Knorrox Chicken Stock Cube
  • 1 x 400g can pilchards in tomato sauce
  • 2 tbsps Knorr Minestrone Soup


Step 1

In a pot fry the onion in oil until soft. Add the Rajah Medium Curry Powder and Robertsons Chicken Spice and fry for 2 minutes, stirring continuously. Add the cabbage and fry for a further 5 minutes. Then add the water and the Knorrox Chicken Stock Cube, stir well and bring to the boil. Turn down the heat and simmer with the lid on for 30 minutes or until the cabbage is tender.

Step 2

Add the pilchards to the pot, stir well and allow to heat through. Just before done, mix the Knorr Minestrone Soup with 4 tablespoons of water to make a smooth paste then add it to the pot and allow to simmer for 5 minutes stirring continuously until thickened. Serve with rice or sadza.

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