Tinned Fish Chutney Pasta
A vibrant Durban-Italian fusion of al dente pasta tossed through spiced tomato chutney, flaky tinned mackerel, and tender brinjal.
This recipe is proof that my Indian South African upbringing finds its way into almost everything I cook! If you have leftover tinned fish chutney in the fridge, tossing it through hot pasta turns it into an instant comfort meal. Starting from scratch, we build layers of flavour with golden onions, garlic, fresh curry leaves, and green chilli, bloom vibrant Kashmiri chilli and turmeric, then simmer down sweet grated tomatoes and tender salted brinjal before folding through juicy flakes of canned mackerel.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Boil the Pasta
Bring a large pot of water to a rolling boil and season generously with 1 tbsp coarse sea salt.
- 2
Add 350–400 g pasta and cook until just al dente according to package instructions.
- 3
Scoop out and reserve ½ cup of starchy pasta water, then drain the pasta, toss it with a little oil so it doesn't stick, and set aside.
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Ivana Sanshia’s note
Leftover Chutney Shortcut: If you already have leftover South African Tinned Fish Chutney in the fridge, heat it gently in a skillet with a splash of pasta water, toss straight into hot boiled pasta, and serve in under 12 minutes!
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