First remove your fish from the can and clean them with a butter knife by removing the bones and guts and then gently scrape the skin off (the silver and black).

Add your onion and chilies till translucent.

Add your fine spices and a low to medium heat for 3 minutes. Do not burn them else your curry will be bitter.

Add your grated tomato and simmer for 10 minutes.

Add the pilchards sauce and let it simmer for 15 minutes. Add a little bit of water if needed. Add salt to taste.

Once it has simmered down, add your coriander and boiled potatoes and simmer for 5 minutes.

Add your tin fish and stir very gently else your fish will completely break apart. Then add your eggs and do the same. Allow to cook for 5 minutes and you are all done 😋.

Serve with either rice, roti or my absolute favourite PAP 😍😋.