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Fish and Brinjal Curry


  • Fish and Brinjal Curry
    Fish and Brinjal Curry

    1 Pomfret or any other white fleshed Fish, cleaned

  • 250 gms Brinjals, cut into long finger like slices
  • One and a halflime sized ball of Tamarind
  • 1 tblsp Mustard seeds
  • One and a halfOnion, big, sliced
  • One tblsp Coriander seeds
  • 1 tblsp Poppy seeds
  • 1/2 teaspoon Turmeric powder
  • One teaspoon Cumin seeds
  • 1 tblsp Ginger, grated
  • One tblsp Garlic, grated
  • Six Red Chillies
  • One and a halfOnion, medium
  • 1/2 Coconut
  • Salt in order to taste

How to make Fish and Brinjal Curry

  • Apply salt as well as turmeric powder upon slices associated with fish and hang all of them aside with regard to half an hour.
  • Roast with each other coriander, cumin as well as poppy seeds, 1 medium onion, ginger, garlic, chillies and coconut.
  • Mill this mix to some fine paste.
  • Fry the actual seafood gently in essential oil.
  • Saturate tamarind in one cup warm water after which press the juice.
  • Heat 3 tblsp of oil and set in the mustard seeds and when the seeds quit popping, include the actual sliced onions as well as cook until soft.
  • Include the ground paste as well as cook properly.
  • Add brinjals as well as blend nicely, include tamarind and three cups of drinking water.
  • When the brinjals tend to be nearly done, make the fish.
  • Take away the curry through fireplace when the brinjals are prepared.
  • Function hot.
  • Fish and Brinjal Curry is ready to serve.