8 tomatoes washed and chopped
2 large onions
4 green chilli
2 dry chilli
Salt to taste
6 eggs boiled and shelled and halved
2 teaspoons chilli powder
1 teaspoon curry powder
Heat a tablespoon of oil.
Add onion dry and green chilli and a sprig of curry leaves.
Fry until onion browned then add all other ingredients except boiled eggs.
Cover and cook on medium heat.
Cut dry fish into bite size portions boil for ten minutes and discard liquid, then fry in a teaspoon of oil until nicely browned.
When chutney is almost done add the fry fish and boiled eggs.
Garnish with dhania
Prepared, tried and tested by: Sureka Jaichund
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