1 can Koo Pilchard in hot chilli sauce (cut open from the side and remove bones)
1 can Koo mixed vegetables in curry sauce
1 can Koo Butter Bean
Heat oil in a pot on high heat, then add onion, garlic, turmeric and curry powder, lower heat to medium then cook while constantly stirring till onion is translucent (about 3min).
Add a can of KOO Butter Beans (liquid drained) and a can of KOO Mixed Vegetables, mix everything together and allow to simmer for 2min.
Add fresh thyme, fish spice and cayenne pepper, then stir in the pilchard without breaking them too much. Cook for 5min and remove from stove.
Fill this Pilchard curry in a half loaf of sweetcorn and coriander Dombolo or normal store-bought bread for a delicious bunny Chow.
