Bhaja Curry (Eggplant Fish Curry). Bhaja curry (Eggplant fish curry) is one of the most authentic recipes of Bengalis. This recipe is a must prepared dish for any special occasions. This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty.

The sauce should reduce and thicken slightly. Eggplant curry with coconut and chickpeas! A delicious (and easy!) dinner recipe you'll cook over and over again. You can have Bhaja Curry (Eggplant Fish Curry) using 16 ingredients and 29 steps. Here is how you achieve that.

Ingredients of Bhaja Curry (Eggplant Fish Curry)

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

Eggplant Curry is one of my favorite vegan dinners to make at home. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both). India has lots of coastline, so it's no surprise that fish and seafood are common ingredients in Indian curries.

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 let's 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..

In Goa, the fish curries use coconut milk and mustard oil, making them creamy with a bit of a unique spice. They get a tart tang from tamarind, and they are. Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken—I trust many Suggested tweaks: You could certainly substitute other proteins for the fish balls and eggplant; just about anything would work here. Eggplant Tomato curry is a delicious mix of eggplants cooked in a yummy tomato and fresh spices.