TINNED FISH CHUTNEY

November 30, 2011 in Fish

 

Should a 100th post be about something special, posh, weird or just ordinary?  I
have settled on posting an old family recipe using something ordinary like
tinned pilchard and spicing it up to make it a bit extra ordinary.  Canned food in most instances is not only
convenient, quick to prepare but is also affordable. This dish is associated with
happy childhood memories – my mother used to serve this dish at our camping and
picnic trips – it’s delicious served hot or at room temperature with fresh
bread for brunch, lunch or as a hearty and substantial meal with hard boiled
eggs, rice and sambals.

 

 

TINNED FISH CHUTNEY

1 can (410g) pilchards

1 onion, peeled and chopped

30ml cooking oil

2 – 3 cloves garlic, crushed

2 – 3 green chilies (adjust according to taste)

1 can (410) tomato and onion relish

1tsp salt

1 tsp chilli powder

¼ tsp turmeric powder

½ tsp sugar

3 eggs, hard boiled (optional)

Fresh coriander

 

Drain the fish, fillet and remove the bones but
reserve the sauce.

Saute the onion, garlic and green chillies in the cooking oil
until the onions start to brown.

Add the tomato and onion relish, salt, chilli
powder, turmeric powder, sugar and sauce reserved from the fish and stir until
well mixed. Lower the heat and simmer for about 8 – 10 minutes or until the
chutney thickens.

Add the fish and spoon the chutney over the fish and
let it simmer for about 5 minutes (avoid stirring the pot from this stage
onwards to prevent breaking up the fish),

Garnish with the fresh coriander and place the hard
boiled eggs in the chutney.

Serve with rice, roti or bread.

 

 

 

13 responses to TINNED FISH CHUTNEY

  1. Congratulations on your 100th post! What a great recipe, it looks so tasty. How are you doing on finding your way around? I’m taking strain.

    • Thanks, Sue – only can figure out the bare basics at the moment – still trying to work out how to paste my personal pic. – makes life interesting.

  2. Congrats on your 100th post, that’s quite a milestone!! And posting an old family recipe that evokes wonderful memories is the perfect way to mark the occasion! :)

    • Thanks, Blondie – u seem to have mastered wordpress – I am still trying to figure out how to get my personal pic inserted.

  3. I just love boiled eggs and tinned fish!! Yummy recipe!!

  4. Appreictaion for this information is over 9000-thank you!

  5. We need a lot more insihgts like this!

  6. This makes eevyrthing so completely painless.

  7. Hello! Just want to say thank you for this interesting article! =) Peace, Joy.

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