Ingredients:

1 tin pilchards

tomato sauce

fish

2 cups of rice

1 large chopped onion

2 tbsp butter

2 tbsp oil

1 piece of stick cinnamon

3 pods of cardamom

2 cloves of grated garlic

1 tsp of grated ginger

few red and green chillies

2 tsp paella spice

1 tsp salt

1 tsp fish masala

1 tsp chilli powder

1 tsp leaf masala

2 tsp garam masala

juice of a lemon

few potatoes

Directions:

1. 1 tin pilchards. Put in colander. Slowly run tap water over to get rid of the tomato sauce. Gently separate the fish to get rid of the bone inside. Try not to break fish. Put aside.

2. Boil 2 cups of rice (3/4 done). Wash & drain rice and put aside.

3. Now saute 1 large chopped onion in 2 tbsp butter and 2 tbsp oil of choice. add 1 piece of stick cinnamon and 3 pods of cardamom.

4. Add 2 cloves of grated garlic and 1 tsp of grated ginger. You may add sliced mix peppers too (optional).

5. Cut a few red and green chillies lengthwise and add to onion mixture. Add 2 tsp paella spice, 1 tsp salt, 1 tsp fish masala, 1 tsp chilli powder, 1 tsp leaf masala, 2 tsp garam masala, juice of a lemon. Cook for 10 minutes and put aside.

6. Half a few potatoes and fry in oil until almost done and put aside.

7. In heavy based pot put the potatoes at the bottom. Layer with half of the rice then half of the onion mixture followed with the pilchards the rest of the rice and lastly the rest of the onion mixture on top. Add 2 cups of warm water. Dot with butter as desire.

8. Steam on high for 5 minutes then turn stove down to medium - low for 10 minutes then switch off stove. Leave covered for 15 minutes and enjoy.

Bon Appetit!