Ingredients:
For The Spices To Be Blended/Grounded:
15 red chillies
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp black pepper
2 tsp kas-kas/poppy seeds
2 sprigs curry powder
Dry fry these ingredients on a non-stick pan for about 5 mins.
Add some water and blend into fine paste.
Other ingredients
1 whole fish (approx 1 kg - cleaned and cut into big pieces)
5 small Indian brinjals
2 medium size tomatoes (cut into 8 pieces)
1 tbsp fenugreek seeds
1 tsp mustard seeds
4 shallots (sliced thinly)
4 cloves garlic (sliced thinly)
1 inch ginger (sliced into thin stripes)
150g yogurt
salt to taste
1/4 cup canola oil
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Preparation:
When oil is heated, fry the shallots, ginger, garlic, fenugreek and mustard seed.
Once the mustard seeds starts to pop, add the spices.
Keep trying until the oil starts to float.
Add 1 litre of water as well as the brinjals, tomatoes and salt to taste.
Let it simmer until a boiling point. By now, the brinjals would have been cooked.
Put in the fish and cook for another 5 mins.
Mix in the yogurt.
Stir well and off the heat.
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