Heat mustard oil in a pan.
Fry the marinated fish in batches (one by one) until they are golden brown. Be careful not to over-fry, as it may affect the taste.
Set the fried fish aside.

Step 4: Making the Fish Curry

In the same pan, add a bit more mustard oil.
Add 1 teaspoon of raw jeera and let it splutter.
Add the cut baingan (brinjal) and tomatoes.
Sprinkle some 1 teaspoon haldi powder and salt.
Stir well and cover the pan. Let it cook for 5 minutes on medium heat.

Step 5: Adding Spices

After 5 minutes, check if the baingan and tomatoes are partially cooked.
If they are, add 1 teaspoon of jeera powder, grated ginger paste, and 1 teaspoon of red chili powder.
Mix well on high heat.
Add water to achieve your desired curry consistency. Typically, 1/2 liter of water works well for a creamy curry.
Bring the mixture to a boil.

Step 6: Final Touch

Once the curry is boiling, add the fried fish back into the pan.
Cook for an additional 5 to 7 minutes on high heat.
Keep an eye on the gravy; it's ready when it turns a rich, dark yellow color.
Finally, add a generous amount of chopped dhania leaves for that extra burst of flavor.
There you have it—a delectable fish curry with baingan and tomato that will leave your taste buds tingling with joy. The combination of fresh ingredients and aromatic spices creates a dish that's both comforting and indulgent. Serve it hot with a side of rice for a satisfying meal.

Notes

On average, a homemade fish curry with these ingredients might contain approximately 100-150 calories per 100 grams.

Keyword fish curry with brinjal

A well-prepared fish curry with brinjal and tomato’s luscious flavors is a feast for the palate.

The origin of fish curry can be traced back to the Indian subcontinent, particularly the coastal regions of India, West Bengal, and neighboring countries.

Fish curry with brinjal, also known as “Begun Diye Macher Jhol ” in Bengali languages, has a rich history and is deeply intertwined with the culinary traditions of this region

Let’s start with the recipe straight away!

Ingredients

Before we get started, let’s gather all the ingredients you’ll need:

800g lalantika fish (you can use any type of big fish for this recipe)
2 big-sized baingan (brinjal)
2 big-sized tomatoes
6 green chilies
2-inch grated ginger (you can also use ginger paste)
1 teaspoon raw jeera
1 teaspoon jeera powder
Dhania leaves
1 1/2 teaspoon haldi powder
1 teaspoon red chili powder
Salt to taste
Mustard oil

Step-by-Step Instructions For Fish Curry with Brinjal and Tomato

Step 1: Preparing the Fish

Clean and wash the lalantika fish.
Add 1 1/2 teaspoon of haldi powder and salt to the fish.
Mix well and allow it to marinate for about 5 minutes.

Step 2: Preparing the Vegetables

While the fish is marinating, let’s prepare the vegetables.
Cut the baingan (brinjal) and tomatoes into chunks.
Slit the green chilies.
Grate a 2-inch piece of ginger, or you can use ginger paste.
Chop a handful of fresh dhania leaves.

Step 3: Frying the Lalantika Fish

Heat mustard oil in a pan.
Fry the marinated fish in batches (one by one) until they are golden brown. Be careful not to over-fry, as it may affect the taste.
Set the fried fish aside.

Step 4: Make the Fish Curry with Brinjal

In the same pan, add a bit more mustard oil.
Add 1 teaspoon of raw jeera and let it splutter.

Add the cut baingan (brinjal) and tomatoes.
Sprinkle some 1 teaspoon haldi powder and salt.

Stir well and cover the pan.
Let it cook for 5 minutes on medium heat.

Step 5: Adding Spices

After 5 minutes, check if the baingan and tomatoes are partially cooked.
If they are, add 1 teaspoon of jeera powder, grated ginger paste, and 1 teaspoon of red chili powder.
Mix well on high heat.

Add water to achieve your desired curry consistency.
Typically, 1/2 liter of water works well for a creamy curry.
Bring the mixture to a boil.

Step 6: Final Touch

Once the curry is boiling, add the fried fish back into the pan.
Cook for an additional 5 to 7 minutes on high heat.

Keep an eye on the gravy, it’s ready when it turns a rich, dark yellow color.
Finally, add a generous amount of chopped dhania leaves for that extra burst of flavor.

There you have it—a delectable fish curry with brinjal and tomato that will leave your taste buds tingling with joy.

The combination of fresh ingredients and aromatic spices creates a dish that’s both comforting and indulgent.

Serve it hot with a side of rice for a satisfying meal.

Fish Curry with Brinjal and Tomato is the most popular recipe in West Bengal, orisha, Andra Pradesh, Maharashtra

More Fish Recipes You May Like:

RIVER STINGRAY FISH CURRY

TANGRA FISH RECIPE[CATFISH]

DELICIOUS GURO MACH ER CHORCHORI WITH VEGS

ROHU FISH CURRY BENGALI STYLE

khoka ilish fish recipe

fish fry

FAQs (Frequently Asked Questions)

Can I use any type of fish for this curry?
Yes, you can. While we recommend lalantika fish, you can choose any big fish that you prefer.
Is mustard oil essential for this recipe?
Yes, mustard oil adds a unique flavor to the curry. However, if you don’t have it, you can use any cooking oil of your choice.
What can I serve this fish curry with?
This fish curry pairs wonderfully with steamed rice or roti.
Is this curry very spicy?
The spice level can be adjusted to your preference. You can add more or fewer green chilies and red chili powder accordingly.
Can I make this fish curry with brinjal in advance?
Yes, you can prepare this curry in advance and reheat it before serving. It often tastes even better the next day as the flavors meld together.

Enjoy your homemade fish curry with baingan and tomato!