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Cooking Time
45 Minutes

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  • Sunflower oil 4 Tbsp (60 ml)
  • Medium onion 1
  • Green chillies (depends on your taste) 2 - 4
  • Curry leaves 1 sprig
  • Garlic cloves, peeled or chopped 2
  • Medium Roma tomatoes, peeled and chopped 6
  • Eggs, boiled, de-shelled and cut in half 4
  • Mixed masala powder 1 Tbsp (15 ml)
  • Tumeric powder 1⁄2 tsp (2,5 ml)
  • Lucky Star Pilchards in Hot Chilli Sauce 1 can (400 g)
  • Salt (or more to taste) 1 tsp (5 ml)
  • Coriander for garnish 1 handful


  1. In a medium saucepan on medium heat, add the oil, onion, green chillies, curry leaf and garlic.
  2. Cook until the onions are soft and slightly brown.
  3. Add the masala, turmeric and salt, cook for further 5 minutes and then add the tomatoes.
  4. Allow to cook on a slightly high heat stirring constantly without the lid for about 10 - 15 minutes or until tomatoes are cooked.
  5. Add the drained sauce from the fish.
  6. Once the tomatoes are completely cooked and form a smooth chutney-like sauce, add the fish.
  7. Put the lid on and allow to simmer for 15 minutes on low heat, gently turning the fish after the first 7 minutes.
  8. Add halved boiled eggs in the last 5 minutes of cooking, turning eggs once.
  9. Remove from the heat and add the coriander. Serve with roti or basmati rice.


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