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Combine sauces with seasoning in a bowl, and add fillets to coat well.
Heat a nonstick pan with cooking spray on medium heat. Cook each fillet until golden on both sides and cooked through.
Combine vegetables and eggs into a saucepan with water and salt just covering the potatoes. Bring to a boil then reduce heat to a simmer.
Boil until vegetables are soft and potatoes are cooked.
Drain water and throw the potatoes, carrots and peas into serving dish. Place eggs into a separate small sized bowl. Cool them under cold water until you’re able to handle them.
Add seasonings, yoghurt and oil to the potatoes and mix well until all vegetables are coated.
Slice eggs and place them on top.
Sprinkle with salt.
Serve and enjoy!