One of Fuschia Dunlop's explanation for «fish flavour» (from her book «Land of Plenty») is that it recalls the combination of salty, sweet, sour and spicy
flavours along with the garlic, ginger and scallions traditionally used in Sichuanese fish cooking.
Despite its ease, the dish involves classic Indian approaches to layering assorted
flavours that involves frying up mustard seeds during the initial seasoning, cooking down the onion until it starts to caramelise
along with loads of
garlic, adding the spices, simmering eggs
with tomatoes and finally the garam masala powder gives a magical touch to the recipe.