Fish Curry without Fish - Fish Curry with Brinjal / Eggplant

Brinjal/Eggplant cooked with tomato,coconut paste and spices. We will take you through how to prepare this at home. Try it out..

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Ingredients
Chopped brinjal /egg plant – 1.5 cups
Chopped tomato – 1.5 cups
Sliced onion – 1 cup
Slit green chilli – 2
Chopped ginger – 1 tbsp
Malabar tamarind – 2 pieces
Curry leaves – 2 sprig
Coriander powder – 1 tbsp
Turmeric powder – 1 tsp
Chilli powder – 1.5 tbsp
Fenugreek – 1 pinch
Fenugreek powder – 1 pinch
Grated coconut – 1 cup
Coconut oil – 2 tbsp
Chopped small onion – 2 tbsp
Red chilli - 2
Salt – to taste
Water

Process
1. Heat coconut oil in a pan and sauté fenugreek seeds, chopped ginger, green chilli, sliced onion and curry leaves.
2. When onion turns translucent, add turmeric powder, coriander powder and red chilli powder. Sauté this for a few seconds and add chopped tomatoes and salt. Cook this over low flame till the tomatoes become soft.
3. Now add chopped brinjal / egg plant, fish tamarind and water. Cook this over medium flame for 10 minutes.
4. Meanwhile, add a little water and grind grated coconut into a fine paste.
5. When the brinjal / egg plant is cooked, add the coconut paste and a little water. Stir well and cook for two minutes and turn off the flame.
6. Heat coconut oil in a pan and add red chilli, chopped small onion/shallots and curry leaves. When small onions turn light brown, add turmeric powder. Sauté this for a few seconds and add chilli powder and fenugreek powder. Stir well and add this into the curry.
7. Remove the fish tamarind. This will go nice with plain rice.