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Dry fish and brinjal curry

The combination making up dry fish and brinjal curry is very popular in coastal areas of south India. This is an easy preparation where dry fish is cooked with brinjal and onion mixed with spices. Often people avoid or don’t like to cook dry fish as it is rather pungent. But the end dish is truly worth eating and is very enjoyable.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ¼ kg dry fish
  • ½ kg tender brinjals
  • 2 Tbsp oil
  • 1 cup chopped onions
  • 2 green chillies slit and cut
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • Salt to taste
  • 1 bunch coriander leaves

Method
 

  1. Cut the dry fish and put the pieces in hot water for 15 minutes. Remove the pieces from water and clean them thoroughly.
  2. Heat oil in a pan and then add the fish pieces. Sauté for 5 minutes. Remove the pieces from oil and keep aside.
  3. In the same pan add some more oil and add the onions. Fry until brown. Add green chillies and ginger garlic paste and sauté for a minute.
  4. Cut the brinjal into small pieces and add to the fried onions.
  5. Add turmeric, red chilli, coriander and cumin powders. Mix well.
  6. Add a little water and salt, cover with a lid and cook on a medium flame until done.
  7. Garnish with coriander leaves and serve hot with steamed rice.