👨‍🍳 作り方

1. 1

   Season the fish chunks with salt and pepper. Heat 2 tbsp of vegetable oil in a large pan over medium-high heat and deep-fry the fish until lightly golden brown. Remove and set aside.

   ⏱️ 3-4 minutes per batch
2. 2

   In the same oil, fry the aubergine cubes until tender and lightly browned. Remove and set aside.

   ⏱️ 5-7 minutes
3. 3

   In a separate pot, heat the remaining 2 tbsp of oil over medium heat. Add the chopped onion and sauté until softened.

   ⏱️ 5 minutes
4. 4

   Add the ginger and garlic paste, cumin seeds, fenugreek seeds, curry leaves, chopped green chilies, cinnamon stick, cloves, and green cardamoms. Sauté for about a minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the chopped tomatoes and cook until they soften and the oil starts to separate. Add the garam masala and turmeric powder, and cook for another minute.

   ⏱️ 5-7 minutes
6. 6

   Pour in 1 liter of water and stir well. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld. Season with salt to taste.

   ⏱️ 15 minutes
7. 7

   Gently place the fried fish pieces and fried aubergine cubes into the simmering sauce. Cover the pot and let it simmer on low heat for about 30 minutes, allowing the fish to absorb the flavors.

   ⏱️ 30 minutes

   💡 プロのコツ: Avoid stirring too vigorously to prevent the fish from breaking apart.
8. 8

   Garnish with fresh chopped coriander or parsley before serving. Serve hot with rice, faratas, or roti.

   💡 プロのコツ: This curry is often served with various chutneys and pickles.