This article provides a step-by-step guide on how to prepare fish curry using eggplant and sangati.
To make the fish curry, you will need 1 kg of fish (any type can be used), oil, 2 chopped onions, 1 tablespoon of stewing spices, 1 half green chili, 1 stem of curry leaves, 6 minced cloves of garlic, 1 teaspoon of ginger and garlic mix, ½ teaspoon of turmeric, 2 tablespoons of fish and crab masala paste (or another suitable masala), 1 tablespoon of chili powder, 10 grams of grated tomatoes, salt to taste, and sugar if desired.
You will also need 6–8 eggplants, 35 grams of prune tamarind (which needs to be soaked in 1 cup of cold water), and for garnish—finely chopped cilantro and shallots.
Preparing the Fish Curry
The process begins by heating oil in a pot, then adding the onions. Sauté the onions for one minute. Next, add the garlic, curry leaves, and chili, and fry until lightly golden brown.
After that, stir in the turmeric, masala, chili powder, and mix. Add a small amount of tomatoes and the ginger and garlic mix, then simmer the mixture for one minute. Then add the remaining tomatoes, salt, and sugar to taste, and cook the dish over medium or low heat for 10 minutes.
Next, add the eggplants to the curry and cook them for another 5 minutes. After this, add the tamarind, and the dish simmers for another 5 minutes. Finally, add the fish and cook for 15–20 minutes, stirring the contents of the pot occasionally.
The finished curry is garnished with chopped cilantro and shallots.
Preparing the Sangati
For the sangati, you will need 2.5 cups of water, 1 cup of cornmeal (mealie meal), and 1 teaspoon of salt (adjust to taste).
First, bring the water with salt to a boil in a pot. Then pour in the cornmeal, and reduce the heat to medium or low. Cover the mixture and cook for 5 minutes. After that, stir it again, cover, and cook for another 5 minutes. This process is repeated two more times. Finally, add one tablespoon of butter and mix. The sangati is served with the fish curry.