Tin Fish Chutney (pilchards)

CREDITS

@sh4k33r4_recipes

INGREDIENTS

1 tin of pilchards in tomato sauce (strain sauce and keep aside for the chutney, clean fish, remove bones and keep aside as well)¼ cup frozen petit pois peas or fried potato cubes1 small onion (chopped) 3 tablespoons oil½ cup liquidised tinned tomato or passata1 teaspoon salt1 teaspoon chilli powder½ teaspoon arad (Turmeric)¾ teaspoon dhana Jeeru (Cumin) powder¾ teaspoon crushed garlic½ teaspoon crushed gingerChopped coriander

METHOD

1.) Heat oil in a non-stick pot, add the onions and cook until golden brown, then add the tomato and spices - Mix well and cook on medium heat for approx 10-15 minutes until the oil comes to the top, add the strained tomato sauce from the pilchards tin and chopped coriander, mix and cook for 5-10minutes until masala thickens again.2.) Gently place the cleaned fish into the masala, add the peas or potatoes and mix gently. Steam on low heat for 10-15mins until the petit pois peas are cooked.3.) Serve with boiled rice, papad and a hot cup of tea ... Enjoy❣️

INFO & TIPS

Other serving options:
1.) Serve with Pap
2.) Serve with Roti
3.) Serve with a fried egg and toast

📸 a step by step tutorial for this is saved on my Instagram highlights.

POSTED ON

17 Oct 2020

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