Fish And Brinjal Curry Recipe
Ingredients
| 1 pomfret or any other white-fleshed fish | ||
| 250 grams brinjals, cut into long thick slices | ||
| 1 lime-sized ball of tamrind | ||
| Mustard seeds | 1 Tablespoon | |
| 1 big onion sliced | ||
| 1 tblsp. corriander seeds | ||
| 1 tsp. each of cumin seeds and turmeric powder | ||
| Poppy seeds | 1 Tablespoon | |
| Garlic | 10 Gram | |
| Red chillies | 6 | |
| Ginger | 1 Inch | |
| Onion | 1 Medium | |
| Coconut | 1/2 | |
| Salt | To Taste | |
Directions
Clean and cut the fish into slices.
Apply salt and turmeric powder on it and set aside for 15 minutes.
Roast together corriander, cumin and poppy seeds, 1 medium onion, ginger, garlic, chillies and coconut and grind to a fine paste Fry the fish lightly in oil.
Soak the tamarind in 1 cup hot water for 5 minutes and then squeeze out the juice.
Heat 2 tblsps oil and put in the mustard seed.
When they slop popping, put in the onion and fry till soft.
Put in the ground paste and fry till a beautiful aroma comes out of the mixture.
Put in tamrind and 3 cups water and bring to a boil.
Reduce heat to simmering and put in the brinjals and fish.
Cover tightly and cook till both the fish and vegetable is done.
Serve with plain boiled rice.
Apply salt and turmeric powder on it and set aside for 15 minutes.
Roast together corriander, cumin and poppy seeds, 1 medium onion, ginger, garlic, chillies and coconut and grind to a fine paste Fry the fish lightly in oil.
Soak the tamarind in 1 cup hot water for 5 minutes and then squeeze out the juice.
Heat 2 tblsps oil and put in the mustard seed.
When they slop popping, put in the onion and fry till soft.
Put in the ground paste and fry till a beautiful aroma comes out of the mixture.
Put in tamrind and 3 cups water and bring to a boil.
Reduce heat to simmering and put in the brinjals and fish.
Cover tightly and cook till both the fish and vegetable is done.
Serve with plain boiled rice.
Chef
