Fish and Brinjal Curry is a culinary journey that brings together the richness of the ocean and the earthy flavours of brinjals. This coastal delight celebrates succulent fish immersed in a fragrant curry, promising an explosion of flavours in every bite.
About the Recipe
This Fish and Brinjal Curry recipe is a testament to the diverse and flavorful world of coastal cuisine. The combination of fresh fish, brinjals, and a medley of spices creates a curry that’s rich in taste and a visual and aromatic feast.
Why You Will Love This Recipe
If you’re a seafood lover, this curry is a paradise for your taste buds. The tender fish, paired with the unique texture of brinjals and the aromatic blend of spices, makes this dish a standout in coastal culinary experiences.
Fish and Brinjal Curry
Cooking Tips
For the best flavour, fry the fish briefly before adding it to the curry. Soaking tamarind in hot water and extracting the juice ensures a tangy kick. Adjust the spice level by controlling the number of red chillies based on your preference.
Serving and Storing Suggestions
Serve Fish and Brinjal Curry hot with steamed rice or crusty bread. The leftovers can be refrigerated for up to two days, allowing the flavours to meld even further.
Other Similar Recipes
Explore more coastal wonders like Goan Fish Curry or Eggplant Masala for a culinary journey that combines seafood and rich, aromatic spices.
Nutrient Benefits
Fish and brinjals offer a healthy dose of protein and essential nutrients. This curry is a treat for your taste buds and a wholesome addition to your diet.
Fish and Brinjal Curry
Ingredients
- 1 Pomfret or any white-fleshed fish (cleaned)
- 250 g Brinjals (sliced)
- Lime-sized Tamarind ball
- 1 tbsp Mustard seeds
- 1 Big Onion (sliced)
- 1 tbsp Coriander seeds
- 1 tbsp Poppy seeds
- 1/2 tsp Turmeric powder
- 1 tsp Cumin seeds
- 1 tbsp Ginger (grated)
- 1 tbsp Garlic (grated)
- 6 Red Chillies
- 1 Medium Onion
- 1/2 Coconut
- Salt ((to taste)
Instructions
- Apply salt and turmeric to fish slices; set aside.
- Roast coriander, cumin, poppy seeds, medium onion, ginger, garlic, chillies, and coconut; grind to a paste.
- Fry fish lightly in oil.
- Soak tamarind in hot water; squeeze out juice.
- Heat oil, add mustard seeds, sliced onions; fry till soft.
- Add ground paste; fry.
- Add brinjals, mix, add tamarind and water.
- When brinjals are almost done, add fish.
- Remove from fire when brinjals are cooked.
- Serve hot.
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Frequently Asked Questions:
Can I use any other fish besides Pomfret?
Absolutely! While Pomfret is traditional, you can use other white-fleshed fish like snapper or cod for a similar delicious result.
Can I make this curry less spicy?
Certainly! Adjust the number of red chillies to control the spice level according to your preferences.
Can I substitute fresh coconut with desiccated coconut?
While fresh coconut adds a unique texture, desiccated coconut works as a convenient substitute without compromising much on flavour.
How long should I soak the tamarind?
Soak the tamarind for at least 15-20 minutes to ensure it softens enough for easy juice extraction.
Can I freeze the leftovers?
Consuming this curry fresh is best, but if needed, you can freeze it for up to a month. Thaw and reheat for later enjoyment.
1 comment
add in few leaves of curry leaves the gravy will taste yummy yummy