Heat oil in a frying pan and fry onion and garlic.
Add chillies, curry powder and cumin and fry for a few minutes.
Stir in tomatoes, pilchards with the sauce, sugar and salt. Simmer over a low heat for 15 minutes.
Season with lemon juice and black pepper. Serve with a small portion of brown rice.
Try this stew with a pasta of your choice. Pap or samp is also delicious.