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
Heat oil in a large flat pot. Add mustard seeds and allow for them to fry and pop.
Add fenugreek seeds and then the onions. Allow to sauté but keep care not to burn.
Stir in tomato paste and allow to fry off. Add the green chilli, curry leaves, garlic and ground ginger.
Mix the chilli powder, ground coriander, turmeric, ground cumin and garam masala together with a little water to form a paste.
Add the paste and allow the spices to blend with the onion mixture, continue frying.
Add in the grated tomatoes, brinjals, sugar and vinegar and simmer for 3-4 minutes.
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.
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).
Garnish with fresh coriander and serve with Spekko India Gate Classic Basmati Rice.