Heat the saucepan, add cinnamon stick, bay leaf to release flavour, then add oil and onion, sauté until soft
Add curry powder, then add ALL Gold tomato and onion mix, cook until it reduces, season to taste, add soya sauce or sugar, mix well, then add tomato paste, cook for further 2 minutes before adding the pilchards and sauce, mix well and reduce heat for 2 minutes, add stock, season to taste.
For dumplings: Sieve flour, add all dry ingredients, and then add all wet ingredients and mix well, leave for 3-5 minutes to rest.
Double-check if you have enough liquid to cook dumplings, and balance all flavours, then scoop a Tbsp size mixture and drop into the curry, repeat quickly until all mixture is used, close tightly 10-15 for minutes use a skewer to check if the dumplings are cooked thoroughly.
Plate in a nice casserole dish and garnish with parsley or coriander and enjoy
