Fish curry with brinjal and sangati
Ingredients
1 kg fish (muscle cracker or fish of your choice)
Oil
2 onions sliced
1 tbsp braising spice
1 green chilli slit
1 stem curry leaves
6 cloves garlic sliced
1 heaped tsp ginger garlic
½ teaspoon turmeric powder
2 tablespoon crab and fish curry masala/ or masala of your choice
1 tablespoon chilli powder
10 jam tomatoes grated
Salt to taste
Sugar to taste ( optional)
6 to 8 brinjal
35 grams black seedless tamarind ( soak in 1 cup cold water)
Chopped dhania and shallots for garnish
Method
In a pot, add oil and onions.
Fry the onions for a minute.
Add garlic, curry leaves, and chilli and fry until lightly golden brown.
Add turmeric, masala, chilli powder and stir.
Add a little bit of the tomatoes and ginger garlic.
Stir and braise for a minute.
Add the balance of the tomatoes and salt, sugar to taste.
Cook on medium to low heat for 10 minutes.
Add the brinjal and cook for 5 minutes.
Add the tamarind and cook for another 5 minutes.
Add fish and cook for 15 to 20 minutes.
Just swirl the pots occasionally.
Garnish with dhania and shallot.
For the sangati
2.5 cups water
1 cup Mealie meal
1 level tsp salt (adjust to taste)
Method
In a pot, add the water and salt, and bring it to a boil.
Add the mealie meal and lower the temperature to medium to low heat.
Cover and cook for 5 minutes.
Stir and cover and cook for another 5 minutes.
Continue this process for another 2 times.
Lastly, add a tablespoon of butter and stir.
Serve with fish curry.