This recipe is proof that my Indian South African upbringing somehow finds its way into almost everything I cook. 🇿🇦✨ If you’ve got leftover tinned fish chutney, this is such a good way to turn it into a completely new meal. And if you’re making it from scratch, here’s exactly how I do it. Tinned Fish Chutney Pasta Ingredients * 250g pasta of your choice * 1 onion, diced * 3 garlic cloves, finely diced * 1 chilli, finely diced * A few curry leaves * 1 small brinjal, cubed and soaked in salted water for 1 hour (optional, but highly recommended) * 2 tomatoes, chopped or grated * 2 tins mackerel, drained * 1 tsp Kashmiri chilli powder * ½ tsp turmeric * Salt and black pepper, to taste * Fresh parsley, chopped Method 1. Cook the pasta until al dente. Reserve a little pasta water before draining. 2. Sauté the onion, garlic, chilli and curry leaves until softened. 3. Add the brinjal and cook until it begins to soften. 4. Stir in the Kashmiri chilli powder and turmeric, and cook for 3...