Fish And Brinjal Curry
|Pomfret/Any other white-fleshed fish||1|
|Brinjals||250 Gram, cut into long thick slices|
|Tamarind||1 Tablespoon (1 Lime-Sized Ball)|
|Mustard seeds||1 Tablespoon|
|Onion||1 Large, sliced|
|Coriander seeds||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Poppy seeds||1 Tablespoon|
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.