Tin fish and boiled eggs curry

My mother loves this dish.

Every Wednesday like clock work she asks what is for lunch and then hints that she has a craving for tin fish.

I am not a huge fan of boiled eggs.


  • 1 x onion, chopped.
  • 1 x tsp Bombay delight masala.
  • 1 x tsp Chowmans masala.
  • 1 x tsp Mixed masala.
  • ½ x tsp jeera powder.
  • ½ x tsp dhania powder.
  • ½ x tsp garam masala.
  • ¼ x tsp turmeric powder.
  • 1 x 420 tin Lucky star, pilchards in tomatoe sauce.
  • 3 x boiled eggs, halved.
  • Fresh dhania for garnish.
  • 1 x tbsp. ginger and garlic paste.
  • Salt to taste.


  • Remove the fish from the tin, debone and clean, but keep the sauce and keep aside.
  • Heat some oil in a pot.
  • Add the onions and sauté till transparent.
  • Add the salt and ginger and garlic paste.
  • Mix well and add the masala’s, jeera powder, dhania powder, turmeric powder
  • Mix so that the spices are mixed well.
  • Add about a cup of water, mix and allow the mixture to come to a boil.
  • Add the cleaned fish and the sauce.
  • Cover the pot and allow to cook for about 10 minutes.
  • Add the halved boiled eggs to the pot, add a little more water if need be.
  • Cover and cook till the gravy is nice and thick.
  • Remove from the stove and garnish with coriander.

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