I have always been an eggplant lover. Whether you call it Eggplant, Aubergine or Baingan in Hindi and Bengena in Assamese, this humble vegetable is so adaptable. You can prepare really rustic to modern dishes with this wonderful vegetable. Baingan is low in calories, contains no fat and high in fiber content. It really can help you feel full and plays an important role in your diet. They are also are known for controlling and managing diabetes due to low soluble carbohydrate content of the eggplant. Not only that regular intake of eggplants can protect you from colon cancer. So now you have so many reasons to include this superfood to your daily diet. If you are bored of eating the regular fish curry try this eggplant curry recipe and I’m sure you are going to love it! This recipe is perfect if you are in a hurry as it has very less ingredients and the cooking time is really less as it hardly takes minutes for eggplants to cook. Do leave your comments and let me know how was it!

Fish Curry with Eggplant
Fish Curry with Eggplant

Preparation Time : 15 minutes

Serves : 4-6 persons

Ingredients :

Eggplant / Baingan : 2 medium or 4 small (cut lengthwise into 1 inch pieces)

Potatoes / Aloo  : 2 medium (cut lengthwise into 1 inch pieces)

Onion / Piyaaz : 2 medium, roughly sliced

Green Chili / Jolokia/ Hari mirch : 2, whole, slitted

Turmeric powder / Haldi : 1 teaspoon

Garam Masala powder : 1 teaspoon

Kitchen King Masala : 1 teaspoon  (optional)

Mustard oil / Mitha Tel / Sarso ki tel: 1 cup

Fish / Maas/ Machli  : 6 pieces (*You can use any big fish available like King/Rohu/Bhetki/Bahu etc)

Salt / Nimokh / Namak as per taste

Water / Pani as required

Method :

Wash the fish pieces and marinate with salt and 1/2 teaspoon Turmeric powder. Heat oil in a pan and deep fry the fish pieces until golden brown. Drain excess oil in a kitchen towel and keep aside.

For the gravy, heat 2 tablespoons oil in a pan or kadhai. *You can use the same oil used for frying the fish pieces. Add the roughly sliced onions and potatoes. Add in the Turmeric powder and salt. Cook covered for 2 minutes. Now add in the eggplant, kitchen king masala powder Garam Masala powder . Mix well.

Cook covered on medium heat until the potatoes tender and cooked. This will take about 5 minutes. Add in around 1-2 cups of water to form the gravy.  Add in the fish pieces. Cover and simmer for 5 minutes. Add in the whole green or red chiilles. Simmer for a minute and remove from heat. It’s a simple light gravy yet delectable!

Your easy and light fish curry is ready. Serve hot with steamed rice.