Clean the Pilchards

• Before cooking, we need to clean the fish. Gently separate each pilchard in half and remove the center bone. Scrape off any black coating on the outside. Place the cleaned pilchards in one bowl and set aside the tomato sauce from the tin in another bowl.

Boil the Eggs (Optional)

• Bring a pot of water to a boil, ensuring it is bubbling before adding the salt and eggs.
• Add 1/2 tsp salt and optionally 1/4–1/2 tsp baking soda (this helps the shells peel easily).
• Gently add the eggs and simmer for 10 minutes for hard-boiled eggs.
• Remove and transfer to a bowl of cold water to stop the cooking process.
• Once cooled, peel and slice the eggs, then set aside for placing on the chutney later.

Tomato Chutney

• Heat oil in a pot over medium heat, then add the sliced onions, curry leaves, and green chillies. Sauté until the onions soften and turn translucent.
• Stir in turmeric, crushed ginger and garlic, and Kashmiri chilli powder. Cook for a few minutes until these spices have cooked. Braise well so the spices are fully cooked and no raw aroma remains.
• Add the chopped tomatoes and cook until they break down into a thick, saucy consistency. Pour in the reserved tomato sauce from the pilchards tin and stir gently. Season with salt to balance the acidity, tasting as you go.

  Tip: Cook the tomatoes until most of the water has evaporated, but not so long that the chutney becomes dry. You’ll know it’s ready when you see a light sheen of oil rising to the surface.
• Carefully place the pilchards on top of the chutney, as they are soft and can break easily. Gently spoon the chutney over them to coat, avoiding excessive stirring so the fish stays intact. If stirred too much, the pilchards may break apart and become more mashed.
• If you are adding the eggs, you can now arrange sliced boiled eggs around the pilchards and lightly spread chutney over them.
• Garnish with fresh coriander and you are ready to serve.