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.