Ingredients:
1 cup garden egg
3 cups blended tomatoes, bell peppers & onions
1 diced onion
2 fresh fish (sliced)
1 cooking spoon oil
3 stock cubes
Salt to taste
1 tbsp ginger & garlic paste
2 tbsp chopped scent & mint leaves
1 tbsp Asmie's Kitchen Curry
1 tbsp Asmie's Kitchen Ground pepper

  Method
  Wash the garden eggs and boil. Peel the garden eggs and cut into medium size. Grate in a grater or pound in a mortar. Set aside.

Heat the oil in a pan. Add the ginger & garlic paste, chopped scent and mint leaves. Stir fry for almost a minute. Add the blended tomatoes, bell peppers and onions. Add the diced onions, fry for at least 5 minutes on medium flame. Add the grated garden eggs, stir fry occasionally for 5-7 minutes.
   
Add 1/2 cup of water, seasonings, spices and the sliced fish. Stir gently. Cover the pot and cook on medium flame for 5-7 minutes. Remove the pot from the fire and serve with rice or food of your choice.
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