Fish and Brinjal Curry Recipe

By | Published | Fish | One Comment

1 Pomfret or any other white fleshed Fish, cleaned
250 gms Brinjals, cut into long finger like slices
1 lime sized ball of Tamarind
1 tblsp Mustard seeds
1 Onion, big, sliced
1 tblsp Coriander seeds
1 tblsp Poppy seeds
1/2 tsp Turmeric powder
1 tsp Cumin seeds
1 tblsp Ginger, grated
1 tblsp Garlic, grated
6 Red Chillies
1 Onion, medium
1/2 Coconut
Salt to taste

1. Apply salt and turmeric powder on slices of fish and set them aside for half an hour.
2. Roast together coriander, cumin and poppy seeds, 1 medium onion, ginger, garlic, chillies and coconut.
3. Grind this mixture to a fine paste.
4. Fry the fish lightly in oil.
5. Soak tamarind in one cup hot water and then squeeze out the juice.
6. Heat 3 tblsp of oil and put in the mustard seeds and when the seeds stop popping, add the sliced onions and fry till soft.
7. Add the ground paste and fry nicely.
8. Add brinjals and mix well, add tamarind and 3 cups of water.
9. When the brinjals are almost done, put in the fish.
10. Remove the curry from fire when the brinjals are cooked.
11. Serve hot.

Feel free to comment or share your thoughts on this Fish and Brinjal Curry Recipe from Awesome Cuisine.

2 thoughts on “Jackfruit Jam

  1. Praveen Kumar said on August 29, 2018 at 12:03 pm

    Yes, you can def make your own ghee from butter.

    As as substitute for Jaggery, you can use Dark Brown Sugar or Muscovado Sugar or Mexican Piloncillo.

  2. Patricia Green said on August 28, 2018 at 11:04 pm

    I live in Mexico is piloncillo or mascabado sugar a good substitute for jaggery? Can I make my own ghee from butter? Thanks

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