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.

Ingredients:

• 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.

Method:

• 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.