Amchoor Stuffed Bangun
Spice Stuffed Baby Aubergines
- medium
- 32.8KViews:
- 2 x 425g tin of pilchard in tomato sauce
- 1 tbsp oil
- 1 onion, sliced
- ½ tsp carom seeds
- 2 cloves of garlic, sliced
- 2 tsp ginger, grated
- 1 chilli, chopped
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp dried fenugreek leaves (kasoori methi)
- Handful of fresh coriander, chopped
Method
- Heat oil in a pan and add carom seeds. When the carom seeds start to sizzle add the sliced onion and garlic then fry until lightly brown.
- Reduce the heat and add ginger, chilli, turmeric, salt, fenugreek and fry until aromatic (about 5 mins). If the spices stick just add a dash of water to loosen.
- Open the tin of pilchards and pour in the tomato juice keeping the fish behind.
- Cook everything to create a thick masala paste which becomes nice and shiny.
- Gently place the fish into the masala and heat. Be careful not to stir as you don't want the fish to break up. If it looks a little dry, add some hot water.
- Remove from the heat and add garam masala and a good pinch of coriander to serve.
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