CookEatShare is also available in English
Cerrar
click to rate
1 voto | 2607 views

Tender fish and brinjals drowned in a spicy- tangy-curry leaves gravy.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 person
Tags:

Ingredientes

Cost per serving $0.65 view details
  • For curry paste
  • 10 red chillies (or as needed)
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp black pepper
  • 2 tsp kas-kas/poppy seeds
  • 3 to 4 sprigs curry leaves
  • Other ingredients
  • 1 whole senangin/ a type of threadfin fish (approx 1 kg - cleaned and cut into big pieces)
  • 5 small Indian brinjals (cut into 2 - see picture below on the type of
  • brinjal I am referring to)
  • 2 medium size tomatoes (cut into 8 pieces)
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 4 shallots (sliced thinly)
  • 4 pips garlic (sliced thinly)
  • 1 inch ginger (sliced into thin stripes)
  • 150g yogurt
  • Salt for taste
  • 1/4 cup canola oil

Direcciones

  1. Dry fry curry paste ingredients just for a couple of mins.
  2. Add some water and blend into a fine paste.
  3. Keep aside.
  4. In heated oil, saute shallots, ginger, garlic, fenugreek and mustard
  5. seeds.
  6. Once seeds splatter, add curry paste.
  7. Fry over low heat till aromatic and oil splits.
  8. Pour 1 litre of water as well as brinjals and tomatoes.
  9. Season with salt.
  10. Let it simmer.
  11. Gently place fish in it.
  12. Cook till fish and brinjals are tender.
  13. Off heat and stir in yogurt. .

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 89g
Recipe makes 4 servings
Calories 182  
Calories from Fat 144 79%
Total Fat 16.39g 20%
Saturated Fat 1.98g 8%
Trans Fat 0.06g  
Cholesterol 5mg 2%
Sodium 24mg 1%
Potassium 265mg 8%
Total Carbs 8.49g 2%
Dietary Fiber 3.4g 11%
Sugars 2.72g 2%
Protein 3.06g 5%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment