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)
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.