Home About Us Our Range Our Products Healthy Lifestyle Recipes Contact Us INGREDIENTS Serves: 6 Prep Time: 15 minutes Cooking Time: 25 minutes Base: 2 cups (500ml) macaroni 2 tablespoons (30ml) cooking oil 1 small onion, finely chopped 1 clove garlic, crushed (optional) 1 tablespoon (15ml) curry powder 1 green pepper, sliced Topping: 2 x 400g tins Glenryck Pilchards in tomato sauce 1 x 410g tin chopped tomatoes 1 cup (250 ml) grated cheddar cheese Cook macaroni in rapidly boiling water until tender, drain keep aside. Heat oil and fry onion, garlic, curry powder and green pepper. Add the pilchards together with their sauce, chopped tomatoes and season with salt and pepper, remove from the heat. Put a half of the macaroni in the casserole dish and follow with half of the pilchard curry mixture, half the grated cheese and then repeat. Bake 180°C for 20 minutes or until heated through and cheese is melted. Tip: Don’t remove the bones and darker meat as they are nutritoius. The bones are a good source of calcium and the darker meat is an excellent source of iron. Home About Us Products Contact Us Bidvest Namibia Fisheries Holdings (Pty) Limited Copyright 2018. All rights reserved.