Tin Fish & Boiled Egg Chutney recipe by Indira Maharaj

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
• 5 curry leaves
• 1 teaspoon masala
• Few stems of dhania (coriander)