Masala Fish Fried with Brinjals is a traditional South African recipe (from the Cape Malay community) for a classic dish of fish marinated in fresh spice masala that's fried with aubergines (brinjals) to cook. The full recipe is presented here and I hope you enjoy this classic South African version of: Masala Fish Fried with Brinjals.
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This is a traditional Indian dish that has become a part of South African Cape Malay cuisine.
Ingredients:
1kg yellowtail or kabeijou (cob), cut into steaks
2 brinjals (aubergines), sliced
sunflower oil, for frying
lemon wedges, to garnish
For the Masala:
6 garlic cloves
1 tsp sea salt
2 green chillies
1 tbsp ground cumin seeds
2 tbsp lemon juice
1 tsp ground turmeric
1 tbsp sunflower oil
Method:
Begin with the masala. Pound together the garlic, salt and chillies in a mortar until you have a smooth paste. Mix in all the remaining masala ingredients and mix and pound to combine.
Smear 2/3 of the masala mixture on the flesh sides of the fish then set aside to marinate in the refrigerator for 1 hour.
Spread the remaining masala mix over the aubergine slices.
When the fish is ready, heat the oil in a frying pan, add the aubergines and fry for about 5 minutes per side, or until they are lightly browned. Transfer to a low oven to keep warm.
Add the fish to the pan and fry for about 6 minutes per side, or until cooked through and golden brown.
Arrange the fish and fried aubergines on a serving dish. Garnish with the lemon wedges and serve accompanied by steamed rice, prawn rice or Kinglip and Prawn Biryani.
