Vegetarian Fish Curry /Eggplant Curry - Bengali Style

Do you ever thought about Fish Curry but without main ingredient i.e. Fish. Now you can experience or cook the Bengali Fish Curry without fish in your kitchen. It’s really great news for every vegetarian foodie like me who always want to try and taste something different in daily menu.
Today I tried fish curry without fish, in this recipe full cooking pattern, spices and marination technique applied as authentic Bengali fish curry recipe. But instead of fish I cook this recipe with eggplant. So my recipe name is “Eggplant Curry" or you can say "Vegetarian Fish Curry” in Bengali Style.
First I chop the eggplant in shape of fish and even I tried to give the same pattern of fish to eggplant slices. Then come to marination step with lemon juice and spices. In case of fish curry, you have to keep fish for at least 30 minutes for marination but eggplant are dedicated so we have to keep this only for 5-10 minutes. Otherwise eggplants become so soft and massy. Now we have to grill this eggplant slices in oil and cook with spices and onion as curry.  You can serve this eggplant curry with tradition style i.e. rice. I think, I did full justice with this theme “Meatless Dishes” under Blogging Marathon 31. Preparation Time: 12 Minutes Cooking Time: 15-18 Minutes Servings: 2-3 Persons Ingredients: For Marination 1 Large Brinjal/ Eggplant 1 Lemon Juice 1/2 Tsp. Turmeric Powder Salt to taste For Gravy 1 1/2 Tbsp. Mustard Oil 1 Bay leaf 2-3 Peppercorns 2 Cloves 1/2 Tsp. Mustard Seeds Pinch of Asafoetida 1/2 Tsp. Kalonji/ Onion Seeds 2 Whole Dried Red Chili 2 Green Chilies Slits 1 Tsp. Ginger Paste 1 Medium Onion, Chopped 1/2 Tsp. Turmeric Powder 1/2 Tsp. Red Chili Powder 1 Tsp. Coriander Powder Salt to Taste
Instructions: Wash and Cut the eggplant into long strip form. Keep chopped pieces into water. Keep drain eggplant pieces, lemon juice, salt, red chili powder and turmeric powder for 5-7 minutes as marination. Don’t keep more than 10 minutes. Heat oil in non- stick grill pan and grill the eggplant for 10 minutes. Keep grilled eggplant slices in separate plate. Heat the mustard oil in another pan. When oil comes at smoky point, add bay leaf, mustard seeds, asafoetida, cloves, peppercorns, kalonji and dried red chili. When they start splutter, add slits green chili, ginger paste and chopped onion and cook till to golden. Mix the coriander powder, turmeric and red chili powder in 2 tbsp. water and add this paste into gravy. If you have remaining marination water, add the spices and lemon juice mix in curry.  When oil leaving corner, add grilled eggplant and salt and mix well. Cook for last 3-4 minutes. Garnish with fresh coriander and lemon wedges. Serve hot eggplant curry with rice.
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