Ambot Tik

For 1	Continued
½ of a 215gm tin of pilchards in tomato sauce	1 tspn red chilli
60 gm onion (prepared weight)	½ tspn black peppercorns
2 tbspn oil	1 tspn tamarind paste
2 tbspn medium curry powder
1 tbspn wine vinegar	1 lime
2 medium gloves garlic	1 tspn dried mint
½ red pepper	20 gm raisins
3 tbspn passata
100gm chickpeas or beans of choice

Mix the curry powder with 1 tbspn of oil and 1 tbspn of wine vinegar and a little water to make a paste.
Crush the peppercorns in a pestle and mortar.
Soften the tamarind paste in a little hot water, removing any seeds that might be present.
Put the chickpeas or beans in a pan and lightly crush them with a potato masher (Pinto, Black eyed, Borlotti or any beans of choice can be used instead of chickpeas).
Zest and juice the lime.
Finely chop the onion.
Finely chop the red pepper.
Finely chop the chilli or used prepared chilli from a jar.
Finely chop the garlic.

Heat the wok and add 1 tbspn of oil.
Add the crushed peppercorns and fry for 1 min.
Add the onion and fry over a medium heat for 3 min.
Add the curry paste, garlic, chilli and red pepper, mix well and fry for 3 min.
Add the passata, beans and some water, stir well and fry for 4 min adding water as necessary to produce a thick sauce.
Break up the pilchards (½ small tin) and add to the pan along with the tamarind, stir well and simmer for 3 min.
Add juice from the lime, ½ of the lime zest and the mint, stir well and simmer for 2 min.
Stir in the raisins, heat through and serve.