Fish Curry Recipe with Eggplant and Sangati

To prepare a spicy curry of salmon, caviar, and eggplant, you need to prepare a number of ingredients. The list includes oil, one chopped onion, seven thinly sliced cloves of garlic, one teaspoon of ginger and garlic mix, seven grated 'jam' tomatoes, two stalks of curry leaves, half a teaspoon of turmeric, one full tablespoon of masala for fish and crab curry, one tablespoon of hot 'rombo rossi' and 'kashmiri' masala mix, salt to taste, and one tablespoon of sugar (optional).

You also require twenty grams of tamarind mixed with three-quarters of a cup of water, five hundred grams of fish of your choice (salmon was used in this recipe), three hundred fifty grams of fish roe (which should be boiled with turmeric and salt to taste, then thoroughly rinsed and cut into pieces), six eggplants, and cilantro for garnish.

Start by heating the oil in a pot and frying the onion until translucent. Then add the garlic and fry until light golden brown. After that, stir in the ginger and garlic mix and simmer for some time.

Add a small amount of tomatoes, curry leaves, turmeric, and both types of masala. Stir and simmer for one minute. Next, add the remaining tomatoes, salt, and sugar to taste, mix, and cook over medium or low heat for ten minutes.

After this, pour in the tamarind paste and cook for another five minutes. Then add the fish, fish roe, eggplant, and cook over medium heat for fifteen minutes or until fully cooked. Serve the dish garnished with chopped cilantro, along with roti, rice, or fresh white bread.

When you crave something hot and crispy with your evening tea, many families prepare traditional donuts or snacks. However, if you want to try something different with a Maharashtrian touch, you should make these crispy cabbage vadis. Dishes like these, popular in Maharashtra, are valued for their tangy flavor and crumbly texture. They turn out very crispy on the outside, but soft and aromatic inside, which pairs perfectly with tea.

The advantage of this recipe is that it does not require expensive or rare ingredients to prepare. The base consists of a mixture of cabbage, chickpea flour, jowar flour, rice flour, and spices that are usually kept at home. The process involves steaming first, followed by frying until a light crispy crust forms. This sequence ensures the ideal contrast between external crispiness and internal softness.

To begin, thoroughly wash and grate the cabbage. Then, add a paste of ginger and garlic, green chili, white sesame seeds, coriander powder, turmeric, chaat masala, dried mint, salt, and finely chopped fresh herbs to the grated cabbage. After that, gradually incorporate chickpea flour, jowar flour, and rice flour. All components are mixed thoroughly until a soft dough consistency is achieved, which is easy to knead; it is important that the dough is not too dense.

Small cylindrical rolls are formed from the resulting dough. These rolls are placed on a plate lightly greased with oil and put into a steamer for thorough steaming. After they are steamed, they must be taken out and allowed to cool completely. The cooled rolls are then cut into small pieces, which gives them the correct shape and prevents them from falling apart during frying.

Oil is heated in a deep pan over medium heat. When the oil is sufficiently hot, the sliced cabbage rolls are carefully dropped into it and slowly fried. The vadis are fried until they turn light golden and become well crispy on the outside. The finished vadis are removed and placed on a plate.

Your crispy cabbage vadis are ready. Their crispy texture combined with a tangy flavor makes them an ideal snack for tea. It is recommended to serve them with green or any other favorite chutney. If you have cabbage at home and want to prepare something new from it besides a vegetable dish, this recipe is definitely worth trying.