Tinfish Chutney With Boiled Eggs

Tin fish chutney is one of those recipes that just feels like home. Whether you grew up eating it or are discovering it for the first time, it’s a dish that celebrates simplicity, flavour, and the warmth of South African kitchens. I hope this version becomes a regular in your home, the way it has always been in mine.

Tin Fish Chutney with Boiled Egg

Priyanka

There are few dishes that feel as deeply nostalgic and comforting to me as Tin Fish Chutney. It’s one of those iconic South African meals that you’ll find across generations, cooked slightly differently in every home, yet always delicious. It’s warm, spicy, saucy, and when paired with something like fresh white bread or roti, it just hits the spot.In my home, we often had this dish on Sundays for brunch. Now, in my own kitchen, it’s become one of those go-to recipes I turn to when I need a quick, lovely lunch or dinner that still feels full of tradition and love.

What Makes Tin Fish Chutney So Special?

There’s something about opening a humble tin of fish and turning it into a flavour-packed dish that just feels right. It reminds me of how our elders made magic with simple ingredients, stretching meals without compromising on taste. The heart of this dish lies in the way the tin fish is braised with tomatoes and spices until it transforms into a rich chutney that’s perfect for scooping up with warm bread or pap.While the recipe I’m sharing today is my personal way of making it, like many South African recipes, it’s incredibly flexible. You can adapt it to suit what you have in your pantry or how you grew up eating it.

Cleaning the Tin Fish – Optional but Traditional

For this recipe, I use two tins of Lucky Star tin fish, which is widely loved and trusted in South Africa. Now, when it comes to tinned fish, I was brought up to clean it and I know that’s not the case in every household.Some people add the fish straight from the tin, and that’s perfectly okay. But if you’re like me and prefer to clean it, here’s how I do it:

1. Remove the fish from the tin and place it on a plate.

2. Using a butter knife, I gently scrape off the silver and black part of the skin.

3. Then, I split the fish open, carefully remove the central bone, and discard it. Be gentle here, the fish is quite delicate.

4. Once all the pieces are cleaned, I give them a light rinse and set them aside.It might seem like an extra step, but I find it makes the texture and flavour a little more refined.

Optional Additions – Boiled Eggs & Tamarind

One thing I absolutely love adding to this chutney is boiled eggs. It’s something I grew up eating, and to this day, I still enjoy the way the soft yolks soak up the masala. That said, the eggs are completely optional, if you don’t have them or don’t like eggs, feel free to leave them out.Another great addition, if you're looking to add a bit of tang, is tamarind. It works so well with the tomatoes and spices, giving the chutney a slightly sour depth. You can either:

– Add a teaspoon of tamarind concentrate, or

– Soak half a teaspoon of hard black tamarind in ¼ cup of hot water until it dissolves, then pour it into the chutney before adding the fish.

Again, completely optional but worth trying if you enjoy a bit of tang in your food.

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Course Main Course

Cuisine South African

Servings 6

Ingredients

  

• 2 x 400g Lucky Star Tin Fish
• ½ Large Onion diced
• 4–5 Boiled Eggs optional
• 3 Green Chillies sliced
• 2 Tbsp Kashmiri Special Mix Masala Gorimas
• ½ Tsp Turmeric
• 1 Tbsp Crushed Garlic
• 1 Sprig Curry Leaves
• 4 Medium Tomatoes grated
• Salt to taste
• ½–1 Tsp Sugar to balance acidity
• Fresh Coriander for garnish

Instructions

 

• Heat a pan and add your choice of oil (about 2 tablespoons). Add the diced onions, sliced green chillies, curry leaves, and crushed garlic. Sauté on medium heat until the onions are lightly caramelised.
• Add in the turmeric and Kashmiri masala. Let the spices cook down and braise for 2–3 minutes, releasing their full aroma.
• While your spices are cooking, boil your eggs if you’re using them. Once done, peel and slice them in half.
• Add the grated tomatoes to the pan and mix well. Season with salt and balance the acidity with ½ to 1 teaspoon of sugar. If using tamarind, add it now. Let the chutney simmer on low to medium heat for about 10 minutes until it thickens slightly.
• Gently add in the cleaned tin fish. Try not to stir too vigorously, just gently coat the fish with the chutney. Pop the lid on and let it warm through for 2–3 minutes.
• Add your halved boiled eggs, tucking them into the chutney and spooning a bit of sauce over each one. Cover again for another 2–3 minutes.
• Garnish with chopped fresh coriander and remove from heat.

Video

Notes

Serving Suggestions
This dish is best served hot and fresh, with simple sides that soak up all that flavour. My favourites include:

• Thick slices of buttered white bread
• Roti
• Pap or mielie meal for something more traditional
• Mealie Meal Rice
• Kitchari (spiced rice and lentils) for a wholesome pairing