I’ll be honest—I wasn’t always a fan of tinned fish. 😅 But growing up is realising that when it’s cooked properly, it’s absolutely delicious. This tinned fish chutney is pure nostalgia. It’s the way my mum has always made it, and it’s one of those comforting meals that never disappoints. I love serving it with warm roti, but fresh white bread to mop up all that chutney is just as good! Recipe Ingredients • 2 tins of fish, drained. I used the Mackerel from luckystarsa • 1 onion, diced • 2 garlic cloves, minced • 1–2 green chillies, chopped • A few curry leaves • 2 tomatoes, diced • ½ tsp turmeric • 1 tsp dried thyme • Fresh coriander, chopped • Juice of ½ a lemon • Salt and black pepper, to taste • 1 tbsp oil Method 1. Heat the oil and sauté the onion, garlic, curry leaves and chillies until fragrant. 2. Add the tomatoes, turmeric and thyme. Cook until the tomatoes have softened. 3. Stir in the tinned fish, gently breaking it up, and cook for a few minutes so the flavours come to...