Tin Fish Chutney With Boiled Eggs

Ingredients

• 400 g tinned pilchards in tomato sauce (one standard can)
• 4 eggs (hard-boiled and peeled)
• 3 tbsp vegetable oil
• 1 onion (finely chopped)
• 1 sprig curry leaves
• 2 green chilies (slit lengthwise; adjust to heat preference)
• 1 tsp ginger and garlic paste
• 0.5 tsp turmeric powder
• 2 tsp chili powder (or masala)
• 3 tomatoes (finely chopped or grated)
• salt (to taste)
• 1 handful fresh cilantro (chopped, for garnish)

Steps

1. 1

   Place the eggs in a small pot of water, bring to a boil, and cook for 8-10 minutes until hard-boiled. Drain, cool in cold water, peel, and set aside.

2. 2

   Heat the vegetable oil in a pan or skillet over medium heat.

3. 3

   Add the chopped onions, curry leaves, and slit green chilies to the pan. Sauté until the onions become translucent and slightly golden.

4. 4

   Stir in the ginger and garlic paste and cook for about 1 minute until fragrant.

5. 5

   Add the turmeric powder and chili powder (or masala) to the oil. Stir quickly for 30 seconds to toast the spices without burning them.

6. 6

   Add the chopped tomatoes and a pinch of salt. Stir well, cover the pan, and cook for 5-8 minutes until the tomatoes have softened into a thick gravy and the oil begins to separate.

7. 7

   Open the tin of pilchards. You can choose to remove the middle bone from the fish or leave it in (it is soft and edible). Gently add the fish and the tomato sauce from the tin into the pan.

8. 8

   Carefully stir to coat the fish in the chutney, being mindful not to break the fish pieces too much.

9. 9

   Place the boiled eggs into the pan, either whole or halved.

10. 10

    Simmer everything together for another 3-5 minutes to allow the flavors to meld and the fish to heat through.

11. 11

    Garnish with fresh chopped cilantro and serve hot with bread, rice, or roti.

Notes

If you prefer a smoother chutney, you can grate the tomatoes instead of chopping them. The bones in tinned pilchards are a great source of calcium and are soft enough to eat, but they can be easily removed if you prefer a cleaner texture.

Nutrition per serving

• main
• seafood
• tinned fish
• South African
• spicy
• boiled eggs
• quick meal
• dinner