Fish with Eggplant

Fish with Eggplant


For the Fish

  • 1 kg, fish (best variety for this dish is the king fish, also called the Surmai. The Dorie may be used as an alternative)
  • 3 tsps, red chilly, powder
  • 1 ½ tsp, cumin, powder
  • 1tsp, turmeric, powder
  • 3 tbsp, vinegar (alternatively use lime juice or yoghurt)
  • 3 tbsps, oil
  • salt, as per taste

For the eggplant / aubergine / brinjal

  • 1, eggplant, large
  • 2, onions, finely sliced
  • 2, tomatoes, finely sliced
  • 1 ½ inch, ginger, finely chopped
  • 12-15, garlic, cloves, crushed
  • 4-5, green chillies, slit in half
  • 2 tsps, bafat powder
  • 3tbsps, tamarind water or pulp
  • 2 tbsps, oil
  • 3 tbsps, coriander leaves, chopped


For Fish

Wash and pat dry the fish. Marinate fish with red chilly powder, cumin powder, tumeric powder, ginger garlic paste, salt and vinegar, and keep aside for an hour. After an hour, shallow fry the fish and keep aside.

For Eggplant

Take the eggplant and cut into big cubes. Wash these pieces and and put in a wok on medium heat. Also add sliced onions, tomatoes, green chillies, ginger, garlic, turmeric, salt, bafat powder, tamarind pulp water, oil and water. Mix all this and cover the wok with the lid and cook for 10 mins. Now add the shallow fried fish. Again cover the dish and cook for another 10 to 12 mins. Finally garnish with coriander leaves. Serve with paratha, roti or rice.

Maiche Jewan Written by:

Maiche Jewan is a culinary website with traditional home made recipies.

comments powered by Disqus