Fish and Eggplant Curry
Fried Fish is simmered with eggplant strips in curry sauce made with an assortment of spices and garnished with aromatic herbs.
Ingredients
- 1 whole fish
- 2 eggplants cut into quarters
- 1 medium onion sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon thyme leaves
- 6 curry leaves
- 2 tomatoes, finely crushed
- 2 tablespoon curry powder
- 1/2 teaspoon methi (fenugreek) powder
- 2 tablespoons chopped coriander leaves
- A few mint leaves for garnishing
- 2 tablespoon finely chopped spring onions
- Water
- Oil to deep fry the fish
Instructions
- Clean, scale and cut fish into slices and wash thouroughly
- Pat dry the fish slices with a kitchen towel, and add pepper and salt. Fry them on medium heat till they turn to a golden brown colour
- Drain the fried fish slices on a paper towel to remove all the excess oil and put aside
- Season the eggplant with some salt and fry in the same oil as the fish
- Drain the fried eggplant on a paper towel and put aside
- Take 2 tablespoon of oil which you have been using to fry the fish and put in a different pan
- Add the methi powder, sliced onion, thyme leaves, curry leaves and stir fry for 2 minutes
- Mix the curry powder with a little warm water so that it forms a paste and add to the pan and stir well
- Add the tomatoes and ginger and garlic paste
- Cover and cook on medium heat until the tomatoes are completely done (add water if it becomes dry)
- Add the fried fish slices, the fried eggplant and add warm water according to preferred consistency
- Simmer on medium heat for a few minutes by taking extra care of not breaking the fish slices while stirring
- Garnish with coriander leaves, spring onions and mint leaves