Salt Fish and Eggplant Fricasse
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Eggplant, fresh, 2 cups, cubes*Salt Fish (Generic), 5.29 oz*Vegetable - Onion - White Onion - grams, 30 gram(s) *asda tomato puree, 1 tbsp *Beefsteak Tomato (1 medium tomato), 1 serving *Oil Bertolli Extra Light Olive Oil 1 tbsp, 1 serving *Diamond Crystal Salt Sense Real Iodized Salt, 2 tsp*Ginger Garlic Paste, 1 tbsp *Curry Leaves (4/6 Leaves), 1 serving *Thyme, Fresh, 1 tbsp
Cut Tomato in 4 quarters, Chop the Onion. Soak Salt Fish in Hot Water for 15 mins to remove excess salt and get rid of water. Cut the Fish in small pieces
In a pan, fry the pieces of fish in oil. Set aside.
In that same oil, put in the onion, garlic and ginger paste with the curry leaves and thyme and cook for a few seconds until the onion and garlic and ginger paste mix.
Add the eggplants, tomato quarters and water and cook covered until eggplant is soft and almost cooked. Now add the tomato puree and cover again.
Add the pieces of fried fish and mix while stirring. Cover and cook for another 5 mins until everything is mixed
You may add some salt if necessary
Serving Size: Makes 2 servings
In a pan, fry the pieces of fish in oil. Set aside.
In that same oil, put in the onion, garlic and ginger paste with the curry leaves and thyme and cook for a few seconds until the onion and garlic and ginger paste mix.
Add the eggplants, tomato quarters and water and cook covered until eggplant is soft and almost cooked. Now add the tomato puree and cover again.
Add the pieces of fried fish and mix while stirring. Cover and cook for another 5 mins until everything is mixed
You may add some salt if necessary
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 191.9
- Total Fat: 8.5 g
- Cholesterol: 39.7 mg
- Sodium: 5,886.8 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 3.5 g
- Protein: 20.5 g
Member Reviews