This is how Bhaja Curry (Eggplant Fish Curry) will help you in weight loss
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Before you jump to Bhaja Curry (Eggplant Fish Curry) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already know how important it is to have a healthy heart. Obviously, if your heart is in bad shape then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you need to stick to a good and healthy lifestyle and exercise regularly. Did you know, however, that a number of specific foods are great for making your heart be healthier? Keep on reading to find out which foods are best for your heart.
Fish is more or less the healthiest food you can eat. You’re probably already aware of this because your doctor has instructed you to consume some fish twice or thrice every week. This is particularly true for those whose hearts aren’t healthy or doing well. Fish contains a lot of Omega 3’s which are what lets your body break down unhealthy cholesterol. Try to eat fish in at least two meals during each week.
There are many foods that you can eat that are great for your body. Without a doubt, the foods discussed in this article can help your body in numerous ways. They are especially great, though, for improving your heart health. Try to introduce these healthy foods into your diet daily. Your heart will benefit greatly!
We hope you got insight from reading it, now let’s go back to bhaja curry (eggplant fish curry) recipe. To cook bhaja curry (eggplant fish curry) you need 16 ingredients and 29 steps. Here is how you cook it.
The ingredients needed to cook Bhaja Curry (Eggplant Fish Curry):
- Get 500 g Boal Fish
- Provide 1 kg Eggplant
- Prepare 200 g Sheem
- Get 5-6 Onions (cube size)
- Get 50 g Mustard Oil
- Provide 5-6 Green Chillies (slit from the middle)
- Provide 4-5 tablespoon Ginger - Garlic Paste
- Take 1 &1/2 teaspoon Red Chilli Powder
- Provide 1 teaspoon Turmeric Powder
- Use 1 teaspoon Cumin Powder (fried)
- Get 2 teaspoon Coriander Powder
- You need 1 teaspoon Cumin Seeds
- You need 4-5 Bay Leaf
- You need 250 g Refined Oil
- Use A few strands Coriander Leaves
- Provide to taste Salt
Steps to make Bhaja Curry (Eggplant Fish Curry):
- First cut the eggplant as shown in the picture. And salt to it and soak it in water for 30 minutes
- Next cut the sheem in the manner shown in the picture
- Lets begin with marinating the fish. In a bowl take the boal fish. Then add the 4 to 5 tbsp of ginger-garlic paste and 1 & 1/2 tsp of red chilli powder.
- Then add 1 tsp of turmeric powder
- Add 1 tsp of cumin powder
- Add 2 tsp of coriander powder
- Add the slited green chilies
- Add the cube sized chopped onions
- Add 50g of mustard oil
- Add salt as per taste
- Then gently mix everything together, as the fish can break. After marination keep it aside for 1 hour
- After an hour then cook the fish.
- In a heated pan, add 1/4th cup oil. When the oil is hot enough, add 4 to 5 bay leaf and 1 tsp of cumin seeds.
- When it starts tempering. Add the marinated fish.
- Gently mix it.
- Cook for some time till the raw smell goes away.
- When you see oil starts leaving sides. Turn off the flame and keep it aside.
- Now let's cook the eggplant and sheem
- Compress and squeeze out the water from the eggplant. And keep it side. Compress it by taking a small quantity of eggplant in between your palms. Check the youtube link to see how it is done.
- In a heated pan add 1/4th cup oil. When the oil is hot enough. Add cumin seeds and bay leaf.
- Then add the remaining onions (cube size) and green chillies (slited from the middle). Saute it for a minute
- Then add sheem. Saute for 1 minute and cover the lid.
- After 2 minutes open the lid and saute again.
- Then add the eggplants. And saute for 3 to 5 minutes
- Then add the cooked boal fish. Fry for 3 to 5 minutes.
- Then add few strands of coriander leaves. And mix it.
- Add 1 tsp of fried cumin powder. Mix everything together. Saute for a minute.
- The bhaja curry is ready to be served.
- Serve bhaja curry with hot rice.
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