Homemade Coastal Style Brinjal Tamarind Curry Paired with Sardine Fry

Traditional Indian suppers are all approximately adjust, flavor, and consolation. One such scrumptious matching is Brinjal Tamarind Curry with Fresh Sardine Angle Broil. This combo is prevalent in numerous coastal locales of India, particularly in South Indian and Konkani family units. The tart curry made with brinjal and tamarind impeccably complements the hot, shallow-fried sardines.
This wholesome dinner tastes best with steamed rice and is perfect for lunch or dinner.

Table of Contents

Introduction

Ingredients for Brinjal Tamarind Curry

How to Make Brinjal Tamarind Curry

Ingredients for Sardine Angle Fry

How to Make Sardine Angle Fry

Serving Suggestions

Tips for Best Taste

Frequently Inquired Questions (FAQ)

1. Introduction

Brinjal Tamarind Curry is a straightforward however flavorful curry made utilizing delicate brinjals, tamarind mash, and fragrant flavors. Sardine Angle Broil, on the other hand, is firm on the exterior and succulent interior, prepared with essential flavors. Together, they make a comforting and fulfilling conventional meal.

2. Fixings for Brinjal Tamarind Curry

Brinjal (eggplant) – 5 to 6 little, cut into pieces

Tamarind – little lemon-sized ball (drenched and extricated pulp)

Onion – 1 medium, finely chopped

Tomato – 1 medium, chopped

Green chili – 1 (optional)

Garlic – 4 to 5 cloves, crushed

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Coriander powder – 1½ tsp

Mustard seeds – ½ tsp

Curry clears out – few

Oil – 2 tbsp

Salt – as required

Water – as needed

3. How to Make Brinjal Tamarind Curry

Heat oil in a dish and include mustard seeds. Let them splutter.

Add curry takes off and smashed garlic. Sauté until aromatic.

Add chopped onions and cook until delicate and light golden.

Add tomatoes and cook until mushy.

Mix in turmeric powder, ruddy chili powder, and coriander powder.

Add brinjal pieces and mix well to coat with spices.

Pour water, cover, and cook until brinjals turn soft.

Add tamarind mash and salt. Stew for 5–7 minutes.

Switch off the fire once the curry thickens slightly.

Your tart and flavorful brinjal tamarind curry is ready.

4. Fixings for Sardine Angle Fry

Sardine angle – 8 to 10 pieces (cleaned and washed)

Red chili powder – 1½ tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Lemon juice or vinegar – 1 tsp

Salt – as required

Rice flour or semolina – 2 tbsp (for crispiness)

Oil – for shallow frying

5. How to Make Sardine Angle Fry

Marinate sardines with chili powder, turmeric, coriander powder, salt, and lemon juice.

Rest the angle for 15–20 minutes for way better flavor.

Lightly coat the angle with rice flour or semolina.

Heat oil in a container and put the angle gently.

Fry on medium fire until brilliant and fresh on both sides.

Remove and put on tissue paper to retain overabundance oil.

Crispy sardine angle sear is prepared to serve.

6. Serving Suggestions

Serve hot brinjal tamarind curry with steamed rice

Add fresh sardine angle sear on the side

Pair with crude onions, lemon wedges, or basic salad

This dinner tastes best with bubbled rice or ruddy rice

7. Tips for Best Taste

Use delicate, new brinjals for way better texture

Do not overcook sardines to dodge bitterness

Tamarind amount can be balanced based on acridity preference

Always broil angle on medium fire for indeed cooking

8. Habitually Inquired Questions (FAQ)
Q1. Can I utilize enormous brinjals instep of little ones?
Yes, but little brinjals deliver way better taste and assimilate flavors well.
Q2. Can I supplant sardines with other fish?
Yes, mackerel, pomfret, or anchovies work well for angle fry.
Q3. Is this formula exceptionally spicy?
No, zest levels can be balanced concurring to your taste.
Q4. How long can the curry be stored?
Brinjal tamarind curry can be put away in the fridge for up to 24 hours.
Q5. Is sardine angle sear healthy?
Yes, sardines are wealthy in omega-3 greasy acids and protein when devoured in control.