Recipe: at dinner Bhaja Curry (Eggplant Fish Curry)

Juan Brooks

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Recipe: at dinner Bhaja Curry (Eggplant Fish Curry) Delicious, fresh and tasty.

Bhaja Curry (Eggplant Fish Curry). This easy Baingan Bharta (Vegan Eggplant Curry) recipe uses your oven's broil function to achieve the smoky flavor of authentic Baingan Bharta. Baingan Bharta - Smoky, Oven-Roasted Eggplant Curry Like Tandoori chicken, Baingan Bharta was traditionally prepared in a tandoor or a charcoal oven. But you don't need a tandoor or even a grill.

Whisk in curry paste until well blended.

Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.

Increase heat and bring to a boil..

You can cook Bhaja Curry (Eggplant Fish Curry) using 16 ingredients and 29 steps. Here is how you cook it.

Ingredients of Bhaja Curry (Eggplant Fish Curry)

It’s 500 g of Boal Fish.
It’s 1 kg of Eggplant.
You need 200 g of Sheem.
It’s 5-6 of Onions (cube size).
Prepare 50 g of Mustard Oil.
You need 5-6 of Green Chillies (slit from the middle).
You need 4-5 tablespoon of Ginger - Garlic Paste.
You need 1 &1/2 teaspoon of Red Chilli Powder.
Prepare 1 teaspoon of Turmeric Powder.
Prepare 1 teaspoon of Cumin Powder (fried).
It’s 2 teaspoon of Coriander Powder.
It’s 1 teaspoon of Cumin Seeds.
You need 4-5 of Bay Leaf.
Prepare 250 g of Refined Oil.
It’s A few of strands Coriander Leaves.
Prepare to taste of Salt.

Macher Jhol is a Bengali Fish curry prepared with Aar/Rohu/Katla fish.

The gravy is such an uncomplicated gravy which can be prepared in a jiffy with the items available in the pantry and tastes best with Steamed white rice.

Vegetables like Potato and Brinjal can be added in addition to the fish to enhance the taste and aroma of the curry.

This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal.

Bhaja Curry (Eggplant Fish Curry) instructions

First cut the eggplant as shown in the picture. And salt to it and soak it in water for 30 minutes.
Next cut the sheem in the manner shown in the picture.
Lets begin with marinating the fish. In a bowl take the boal fish. Then add the 4 to 5 tbsp of ginger-garlic paste and 1 & 1/2 tsp of red chilli powder..
Then add 1 tsp of turmeric powder.
Add 1 tsp of cumin powder.
Add 2 tsp of coriander powder.
Add the slited green chilies.
Add the cube sized chopped onions.
Add 50g of mustard oil.
Add salt as per taste.
Then gently mix everything together, as the fish can break. After marination keep it aside for 1 hour.
After an hour then cook the fish..
In a heated pan, add 1/4th cup oil. When the oil is hot enough, add 4 to 5 bay leaf and 1 tsp of cumin seeds..
When it starts tempering. Add the marinated fish..
Gently mix it..
Cook for some time till the raw smell goes away..
When you see oil starts leaving sides. Turn off the flame and keep it aside..
Now lets cook the eggplant and sheem.
Compress and squeeze out the water from the eggplant. And keep it side. Compress it by taking a small quantity of eggplant in between your palms. Check the youtube link to see how it is done..
In a heated pan add 1/4th cup oil. When the oil is hot enough. Add cumin seeds and bay leaf..
Then add the remaining onions (cube size) and green chillies (slited from the middle). Saute it for a minute.
Then add sheem. Saute for 1 minute and cover the lid..
After 2 minutes open the lid and saute again..
Then add the eggplants. And saute for 3 to 5 minutes.
Then add the cooked boal fish. Fry for 3 to 5 minutes..
Then add few strands of coriander leaves. And mix it..
Add 1 tsp of fried cumin powder. Mix everything together. Saute for a minute..
The bhaja curry is ready to be served..
Serve bhaja curry with hot rice..

With cubes of creamy eggplant studded with spices and caramelized aromatics, you'll want to save a bit of naan to sop up every last bit of curry.

Heat a skillet over medium high heat.

Add oil and red curry paste.

Stir in sugar, fish sauce or salt.

Add coconut milk, continue whisking and bring to a boil.