Tin Fish & Boiled Egg Chutney

INGREDIENTS

1 x can tin fish - cleaned
6 eggs - boiled & sliced on the outside
4 large tomatoes - grated
½ onion - finely sliced
2 green chillies - sliced in half
½ teaspoon crushed garlic
½ teaspoon crushed ginger
2 tblspns cooking oil
fine salt to taste
5 curry leaves
1 teaspoon masala
Few stems of dhania (coriander) (coriander)

METHOD

Add oil into pot. Heat must be on medium. When oil is hot, add tomatoes, onions, chillies, masala, ginger & garlic & salt. Mix well. Cover pot with lid. Once cooked half-way, add in the tin fish & boiled eggs. Lower heat. Should be cooked in less than 10 minutes as you will see that the chutney has thickened. Take the dhania (coriander) & break into pieces and sprinkle over the food once done.

POSTED ON

25 Sep 2017

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