Today I am sharing with you a delicious fish gravy recipe made with Foli fish, eggplant and mustard seeds paste. It is a traditional Bengali recipe and very quick and easy to prepare.
Cooking time – 30 minutes. Serve – 4
1.Foli fish – 4 (small size)
2.Eggplant – 1 (cut into medium pieces.)
3.Mustard seeds – 4 tbsp.
4.Green chilly – 2
5.Slit green chilly – 4.
6.Turmeric powder – 1/2 tsp.
7.Mustard oil – 1/2 cup.
8.Salt to taste.
9.Nigella seeds (kalonji) – 1/2 tsp.
10.Chopped coriander leaves – 2 tbsp.(optional)
1.Wash the fish and marinate with 1/2 tsp.of salt and a pinch of turmeric powder. Keep aside until use. Soak the eggplant pieces in water for 10 minutes and drain. Using 1/2 cup of water grind mustard seeds and 2 green chilly into a smooth paste. Keep aside.
2.Heat oil in a frying pan. Fry the fish on medium heat until 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 eggplants, stir fry for 2 minutes. Add mustard seeds paste and turmeric powder, saute for 2 minutes. Add 11/2 cups of water, let it bring to boil. Add the fried fish,salt and slit green chilly. Keep cooking till all the water evaporates. Stir in between. Remove pan from the heat, add coriander leaves and mix well. Cover the pan and give 10 minutes standing time.
The delicious fish gravy is ready, serve with steamed Rice.