Recipe courtesy of Micaela Kisten, a food and lifestyle content creator Picture: Supplied
¼ cup of vegetable oil
½ tsp methi seeds
1 ½ tsp black mustard seeds
2 sprigs of curry leaves
1 large sliced onion
1 dry chilli
7 cloves of garlic (crushed lightly)
10 sliced green chillies
1 tsp turmeric
2 tbs Kashmiri extra special masala
1 tbs fish masala
1 tsp jeera powder
5 madumbes
300g baby brinjal
8 large ripe jam tomatoes (blended)
½ boiling water
1 tbs tamarind
800g salmon
3 halved green mangos
3 boiled eggs
salt to taste
dhania to garnish
Heat the oil in a large, flat pot over high heat. Add the methi and mustard seeds. When the seeds begin to pop, add the curry leaves, sliced onions, and dry chillies. Mix well.
Reduce the heat to medium and add the garlic and fresh green chillies. Sauté the onions until they turn golden. Once the onions are golden, add the turmeric, masalas, and jeera powder. Fry the spices for about a minute, adding a little water as needed to prevent them from burning.
Add the chopped madumbes and sliced baby brinjals. Mix well and cook on low heat for 3 minutes before adding the blended tomatoes. Season with salt to taste, cover, and simmer until the oil rises to the surface, about 15 to 20 minutes.
Mix the tamarind in 1/2 cup of hot water and strain it. Add the strained tamarind water to the curry and allow it to cook for an additional 5 minutes.
Finally, add the fish and green mangoes without stirring. You can baste the fish with the gravy. Cover and let the fish cook for about 5 to 8 minutes, or until fully cooked, depending on the thickness of the fish.
Turn off the heat and garnish with chopped coriander and boiled eggs.
Enjoy with sangati or white rice.
Serves 3 to 4.