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indian-tinfish-chutney-with-boiled-eggs-recipe

Indian Tinfish Chutney With Boiled Eggs

A flavorful and spicy Indian dish combining tinfish chutney with boiled eggs.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 can Tinfish drained
  • 4 Eggs boiled and peeled
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 inch Ginger grated
  • 2 tablespoon Oil
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • to taste Salt
  • 1 cup Water
  • 2 tablespoon Cilantro chopped

Instructions 

  1. Heat oil in a pan over medium heat.
  2. Add chopped onions, minced garlic, and grated ginger. Sauté until onions are golden brown.
  3. Add turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for 2 minutes.
  4. Add the drained tinfish and mix well. Cook for 5 minutes.
  5. Add water and salt to taste. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Add boiled eggs and cook for another 5 minutes.
  7. Garnish with chopped cilantro and serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 10g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 200mg | Sodium: 400mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg

Keywords

Boiled Eggs, Chutney, Tinfish
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