1. Heat the oil in a pot. Add the onions, green pepper and chillies and fry until golden brown. Then add the garlic and cook for 1 minute.
2. Sprinkle the curry powder over the mixture and fry for 1 minute.
3. Add the tomatoes and potatoes and simmer on medium heat for 10-15 minutes or until the potatoes are tender.
4. Remove the bones from the Glenryck Pilchards in Six Gun Seasoned Sauce and add to the pot. Add the sweetcorn and simmer for 5 minutes.
5. Cut the vetkoeks in half, but not all the way through.
6. Spoon the mixture into the vetkoeks.