Spicy Tin Fish Curry
A simple wholesome meal most of us grew up with, which was totally satisfying and delicious. A spicy tin fish curry with boiled eggs and peas and a side of fresh mini roti or soft white bread. I truly love simple foods we all grew up eating and I am never embarrassed of my old fashion culture foods instead I celebrate these foods for bringing back those childhood memories.
Spicy Tin Fish Curry


  • 1 can tin fish with tomato sauce
  • 3 to 4 large jam tomatoes
  • 1 tbsp ginger and garlic
  • Curry leaves
  • Pinch of mustard seeds
  • Pinch of methi seeds
  • Pinch of jeera seeds
  • 2 green chillies slit
  • 2 dry red chilli
  • Bay leaf
  • 2 boiled eggs sliced in half
  • 1 tsp freshly chopped mint
  • 2 tsp freshly chopped coriander
  • 1 medium size onion finely sliced
  • 1/4 cup peas
  • Pinch of sugar
  • 2 tbsp Kashmiri mixed masala
  • 1/2 tsp dhania powder
  • 1 tsp jeera powder
  • 1/4 tsp turmeric 
  • 1 tbsp of The Healthy Plate Seafood Masala
  • Olive oil to cook


  1. Open the can, emptying into a bowl taking each piece of fish running softly under water to remove the sliver skin and middle bone, once done leave cleaned fish on a clean plate.
  2. On medium heat add the oil, curry leaf, dry and fresh chillies, methi seeds, jeera seeds, mustard seeds, bay leaf allowing it to sizzle for a minute.
  3. Take the chopped onions and ginger garlic add it to the pot on low heat letting it cook till onions are soft covered.
  4. Take the tomatoes and add to food processor to chop.
  5. Once onions are soft add the spices, mixing well. Add the sauce from the tin fish can along with the tomatoes and mix till spices are well combined. Remember adjust spices according to your taste.
  6. Add 1/4 cup boiled water from the side of pot and let the chutney cook for about 8 minutes. While cooking add chopped mint, salt, sugar and a tsp of chopped coriander.
  7. Once you see the tomatoes are cooked add the fish carefully, boiled eggs and peas. You can adjust how you like your gravy. I don’t like to add to much of water.
  8. I spoon over the gravy onto the fish and eggs and not mixing leaving it to cook on low for 5 minutes.
  9. Once done, add rest of coriander and enjoy