Bengali

Bengali Fish Kalia with Eggplant

Name: Bengali Fish Kalia with Eggplant
Total time: 30 min
Yield: 2 servings
Cuisine: Bengali
Ingredients: 200g fish fillets; 1 eggplant, diced; 1 onion, finely chopped; 2 tomatoes, chopped; 1 tbsp oil; 1 tsp cumin seeds; 1 tsp coriander powder; 1/2 tsp turmeric; salt to taste

A rich Bengali curry made with fish, eggplant, and a blend of spices.

30 minutes2 servings

Method

Heat oil in a pan and sauté cumin seeds.
Add onions and cook until golden.
Add tomatoes and cook until softened.
Add eggplant, fish, spices, and simmer for 15 minutes.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood

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