1. Sauté the onions and aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and golden, about 5–7 minutes. Add the garlic, ginger, and green chilies (if using) and cook for another 1–2 minutes until fragrant.

2. Add the spices:
Stir in the cumin, coriander, turmeric, garam masala, and chili powder (if using). Let the spices cook for 1–2 minutes, stirring occasionally, to release their flavors.

3. Add the tomatoes:
Add the chopped tomatoes to the pot, along with sugar. Stir well, and let the mixture simmer for 5–7 minutes until the tomatoes soften and the sauce thickens slightly.

4. Add the pilchards:
Carefully add the pilchards with their tomato sauce to the pot. Gently stir to coat the pilchards with the spices and tomato sauce. Be careful not to break up the pilchards too much.

5. Simmer the curry:
Add water or vegetable broth to adjust the curry’s consistency to your liking. Bring it to a gentle simmer and let it cook for about 10–15 minutes, allowing the flavors to meld together. If the curry becomes too thick, add a little more water or broth.

6. Season to taste:
Taste the curry and adjust the seasoning with salt, pepper, or extra chili powder if needed.

7. Garnish and serve:
Once the curry is done, remove from heat and garnish with fresh cilantro.

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