Fish curry with shad cutlets and brinjals

Fragrant and hot at the same time. The fish is cooked on the bone.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 45 minutes

• 
• 

(No Ratings Yet)
Loading...

Ingredients

• 50 ml oil
• ½ tsp black mustard seeds
• ½ tsp fenugreek seeds (methi)
• 1 large onion, very finely sliced
• 1 tsp tomato paste
• 1 green chilli cut lengthwise
• 3 cloves garlic, crushed
• 5 ml (1 tsp)ground ginger
• 2-3 tsp chilli powder
• 5 ml (1 tsp)ground coriander
• ¼ tsp turmeric
• ¼ tsp ground cumin
• ¾ tsp garam masala
• 5 medium sized tomatoes, skinned and grated
• 6 brinjals cut lengthwise in quarters but left whole
• 1 ½ tsp sugar
• 15 ml (1 tbsp) white vinegar
• 200 ml hot water
• 30 ml (2 tbsp) black tamarind
• 750 g shad cutlets
• salt to taste
• juice of ½ lemon
• 4 cups cooked Spekko India Gate Classic Basmati Rice to serve
• chopped coriander to garnish
• sprig of curry leaves

Method

1. Heat oil in a large flat pot. Add mustard seeds and allow for them to fry and pop.
2. Add fenugreek seeds and then the onions. Allow to sauté but keep care not to burn.
3. Stir in tomato paste and allow to fry off. Add the green chilli, curry leaves, garlic and ground ginger.
4. Mix the chilli powder, ground coriander, turmeric, ground cumin and garam masala together with a little water to form a paste.
5. Add the paste and allow the spices to blend with the onion mixture, continue frying.
6. Add in the grated tomatoes, brinjals, sugar and vinegar and simmer for 3-4 minutes.
7. Mix together the hot water and tamarind paste, mix well, discard seeds and solids leaving only the liquid. Pour into the pot and simmer for a further 3 minutes.
8. Gently place the fish cutlets into this simmering gravy. Add salt and lemon juice to taste. Cover and cook on low heat until fish is cooked (flaky).
9. Garnish with fresh coriander and serve with Spekko India Gate Classic Basmati Rice.