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Brinjal and Dryfish Pahi
Brinjal and Dryfish Pahi is a traditional Sri Lankan recipe for a classic curry of brinjals (aubergines) with dried fish, chillies and vinegar. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Brinjal and Dryfish Pahi.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night maturing)
Serves:
4–6
Rating: 
Tags : CurryChilli RecipesSri-lanka Recipes
This is a classic Sri Lankan recipe for a curry of brinjals (aubergines/eggplants) with dried fish. These are typically broken into pieces, washed and fried in oil before using in a recipe.
Ingredients:
Two large Brinjals (aubegines/eggplants), sliced into thin rounds
oil for deep frying
10 small pieces of fried dryfish
2 large onions, finely chopped
2 large Tomatoes, cubed
2 garlic cloves, finely chopped
1 tbsp good-quality vinegar
salt, to taste
1 tbsp mustard powder
6 red chillies, crushed
Method:
Heat oil in a wok or deep fryer to 180C. Once hot add the brinjal slices and deep fry for a few minutes, until golden.
Lift the brinjals from the oil and drain on kitchen paper.
In the meantime, blend together the mustard powder, vinegar, salt and crushed chillies together to form a paste. Add the fried brinjals and chopped onion, turning to coat in the mixture.
Add the fried dryfils and mix to combine. Now add the tomato pieces and, if desired, a few sliced chillies. This is better if allowed to marinate in the refrigerator over night. It will keep in the refrigerator for up to a week.
