Salt Fish, Brinjal & Potato
Ingredients
- Salt fish (usually cube shaped) 6-7 pieces
- Tamarind 2 Tbsp
- Onion 2 (finely chopped)
- Green chillies 2 (slit)
- Ginger garlic paste 2 tsp
- Coconut powder or fresh coconut 3 Tbsp (ground to a fine consistency)
- Dhania (coriander) powder 1 Tbsp
- Chillie powder 1 tsp (or more according to required taste)
- Turmeric ยฝ tsp
- Tomatoes 2 (medium) chopped
- Curry leaves 10-15
- Coriander leaves 2 Tbsp
- Brinjals 3-4 (cut into halves and each half should be slit half way through from top)
- Potatoes 1 (bit) or 2 (medium) chopped into 8 pieces
- Oil 3 Tbsp
Instructions
- Soak the salt fish in warm water for 15-20 minutes.
- Wash the tamarind and soak it in water for 15-20 minutes.
- In the meantime chop up the required ingredients like onions, green chillies, curry leaves, coriander leaves and tomatoes and keep it ready.
- Now wash the soaked salt fish for about 3-4 times until there is no sand or dust particles sticking to the fish pieces.
- Heat the 3 Tbsp of oil in a pressure cooker. Once the oil is hot, add the salt fish pieces to the oil. Fry it until the pieces are golden brown on all sides. Add more oil if required. Remove the fish pieces once they are equally browned and keep it aside.
- To the same oil, add the onions, green chillies and curry leaves and fry it until the onions turn pink.
- Add the ginger garlic paste and fry it for a minute.
- Then add the ground coconut powder and mix well. Fry it for 30 seconds.
- Add the coriander powder, turmeric powder, chillie powder and salt. Mix all the ingredients thoroughly and fry it for 30 seconds.
- Add the chopped tomatoes and coriander leaves. Mix it will and fry on low flame until the tomatoes are become mushy.
- In the meantime, squeeze the tamarind and throw away the residue. Add the tamarind juice to the frying ingredients. Mix all the ingredients well.
- Now add the chopped potatoes and cover the pressure cooker with the lid. Let the cooker whistle twice and switch off the heat.
- Open the pressure cooker and add the chopped brinjals. Put the lid back on and allow it to cook for just 1 whistle in the pressure cooker. Switch off the heat and allow the steam to settle down.
- Open the pressure cooker and add the fried salt fish pieces. Make sure the curry is not too watery. If it is, then dry it up on a high flame to the required consistency.
