| 1. |
Heat a few drops of oil in a non-stick pan and fry the onions and garlic until lightly browned. Sprinkle in the coriander, cumin and cayenne pepper and allow to sizzle for 30 seconds. |
| 2. |
Pour in the tomatoes and season with pepper and a pinch of sugar. Cook briskly, uncovered, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly. |
| 3. |
Roughly flake the pilchards in their sauce with a fork, add to the tomato sauce and heat through. Ideally use curried pilchard cutlets or just add a little curry powder with the other spices to the fried onions and garlic when using pilchards in tomato sauce.
|
| 4. |
While preparing the sauce, cook the spaghetti until tender in boiling water. Drain in a colander. |
| 5. |
Place spaghetti into warm serving bowls and top with the pilchard tomato sauce. Sprinkle with feta and serve with salad. |
