Dried Fish With Brinjals Sour And Spicy Curry Recipe

Cooking Directions

• STEP 1.Soak the dried fish in water for 30 minutes to remove excess salt.
• STEP 2.Heat oil in a pan and fry the dried fish until golden brown. Set aside.
• STEP 3.In the same pan, add mustard seeds, curry leaves, and chopped onions. Saute until onions turn golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 5.Add chopped brinjals and cook until they are slightly tender.
• STEP 6.Add tamarind pulp, coconut milk, and salt. Mix well and simmer for 10 minutes.
• STEP 7.Add the fried dried fish and cook for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Soaking the dried fish helps to reduce the saltiness. Change the water a few times during soaking.
• You can adjust the spice level by adding more or less red chili powder.
• If you prefer a thicker curry, you can reduce the amount of coconut milk.
• For a vegetarian version, you can replace the dried fish with tofu or paneer.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry hot with steamed rice or roti for a complete meal.