Ingredients

Method

• oil, for frying
• 1 t mustard seeds
• ½ t methi seeds
• 1 large onion, diced
• 2 green chillies, sliced
• 2 sprigs curry leaves
• 10 –12 whole garlic cloves
• 5 T Kashmiri masala
• dhania-jeera powder
• ½ t ground turmeric
• 5 tomatoes, grated
• 50 g tomato paste
• 1 t sugar
• 200 g baby brinjals
• 1 T tamarind
• 1 cup hot water
• 1.2 kg white fish (5–6 slices)
• salt, to taste
• a handful fresh coriander, to garnish

Method

Ingredients

1. Heat a large saucepan and add the oil, mustard and methi seeds and fry for 1–2 minutes.

2. Add the onion, chillies and curry leaves and cook until the onion starts to lightly brown. Add the garlic and cook for 2 minutes, then add the ground spices and cook for 3–4 minutes.

3. Mix in the tomatoes, tomato paste and sugar and cook for 5 minutes, covered, stirring occasionally. Once the oil rises to the surface, add the brinjals, coating them in the tomato gravy. Cook, covered, for 5–7 minutes.

4. When the brinjals are half-cooked, mix the tamarind with the hot water, then strain the mixture using a sieve. Add the tamarind water and cook for 5–10 minutes.

5. Gently place the sliced fish into the sauce, ensuring it is submerged. Cover and cook for 5–7 minutes on each side depending on the thickness of the fish, then simmer over a low heat for a further 5–7 minutes.

6. Garnish generously with fresh coriander and serve immediately.

Cook’s note: This fish curry pairs exceptionally well with fresh white bread, rice or kali/sangeeti, which is a soft pap made with maize meal.

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