Tinned Fish and Paneer Chutney

Ingredients

some oil

1 onion

5 green chillies

1/2 tsp jeera seeds

1/2 tsp mustard seeds

curry leaves

1 bayleaf

1 tbs Kashmiri chilli powder

1/2 tsp turmeric

1 tsp dhania-jeera powder

6 garlic cloves

5 medium sized tomatoes, grated/finely chopped

1/2 tsp tamarind mixed in 1/4 cup water

2x 410g cans of cleaned tinned fish

200g paneer, cubed

1 tsp ginger and garlic paste

a sprig of thyme

Method 

Fry the onion, green chillies, jeera seeds, mustard seeds, curry leaves and bayleaf in a little oil for a few minutes.

Add the Kashmiri chilli powder, turmeric and dhania-jeera powder. Once the onion is fried, cook on a low heat for about 5 minutes.

Add the garlic cloves, tomatoes, and tamarind mixed in a cup of water. Cook on medium-high heat for about 10 minutes.

Add the gravy from the tinned fish and cook for another 5 minutes.

Add the cleaned tinned fish, paneer, ginger and garlic paste and thyme to the chutney. Cook for a further 10 minutes on medium heat.

Enjoy with roti, crusty rolls or any side of your choice. 

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