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.

Ngari Begun Bai (fish And Eggplant Curry)

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

  1. Marinate the fish pieces with turmeric powder and salt. Let it sit for 10 minutes.
  2. Heat mustard oil in a pan and fry the marinated fish until golden brown. Remove and keep aside.
  3. In the same pan, add more oil if needed and sauté the chopped onions until translucent.
  4. Add ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for a few minutes.
  5. Add the cubed eggplants and green chilies. Cook until the eggplants are slightly tender.
  6. Pour in water and let it come to a boil. Then add the fried fish pieces and simmer for 10-15 minutes.
  7. 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