Ngari Begun Bai (fish And Eggplant Curry)
Ngari Begun Bai is a traditional fish and eggplant curry from Tripuri Cuisine, known for its rich flavors and aromatic spices.
Ingredients
- 500g fish, cut into pieces
- 2 medium-sized eggplants, cut into cubes
- 1 onion, finely chopped
- 3-4 green chilies, slit
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons mustard oil
- Salt to taste
- Water
Instructions
- Marinate the fish pieces with turmeric powder and salt. Let it sit for 10 minutes.
- Heat mustard oil in a pan and fry the marinated fish until golden brown. Remove and keep aside.
- In the same pan, add more oil if needed and sauté the chopped onions until translucent.
- Add ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for a few minutes.
- Add the cubed eggplants and green chilies. Cook until the eggplants are slightly tender.
- Pour in water and let it come to a boil. Then add the fried fish pieces and simmer for 10-15 minutes.
- Adjust the seasoning and cook until the curry reaches your desired consistency.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Pan Knife Cutting board Bowl for marination
Tools
Stovetop
Serving suggestions
Serve the Ngari Begun Bai hot with steamed rice or roti.
Tips & tricks
For a spicier curry, increase the amount of red chili powder and green chilies according to your preference.
Cost
$15