1. 1 Tin Fish
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)


  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin and pour the fish in a plate, drain out the liquid. Take out the thin layer on top of the fish and take out the bone from the middle of the fish.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 3 to 4 cups of water and let it boil for 5 minutes.
  8. Add the fish and Tomatoes and cook till Potatoes are tender and the soup is thick according to your likeness.
  9. Garnish with coriander leaves and serve with roti and chutney.


I have used the brunswick brand of tinned fish.

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