Today we are going to make a delicious fish gravy made with shorpunti fish and eggplant. It is a traditional Bengali fish curry recipe, very tasty to eat and very quick and easy to prepare.
Cooking time – 30 minutes. Serve – 2
1.Fish – 200 grams.
2.Eggplant (small) – 1
3.Mustard seeds – 4 tbsp.
4.Kalonji (nigella seeds) – 1/4 tsp.
5.Turmeric powder – 1/2 tsp.
6.Salt to taste.
7.Oil – 4 tbsp.
8.Green chilly – 2
9.Slit green chilly – 4.
10.Chopped coriander leaves – 2 tbsp.
1.Clean and wash the fish and rub with 1/4 tsp of salt and a pinch of turmeric, keep aside until use. Cut the eggplant into long pieces and soak in water for 10 minutes, drain and keep aside. Using 1/2 cup of water,1/4 tsp.of salt and 2 green chilly grind mustard seeds to a paste.
2.Heat oil in a frying pan. When hot reduce the heat and fry the fish till light brown on both sides. Take out the fried fish from the oil, keep aside.
3.Add kalonji in the remaining oil, stir fry for 30 seconds. Add the eggplant, stir fry for 3 to 4 minutes on slow flame. Add mustard seeds paste,turmeric and 1/2 cup of water. Saute for 3 minutes.Add 11/2 cups of water and slit green chilly,let it bring to boil. Add the fish and little salt and keep cooking till all the water evaporates. Add coriander leaves and remove pan from heat.Cover the pan and give 10 minutes standing time. Fish gravy is ready, serve with steamed Rice.