Bagara baingan

Method

1. Wash the brinjals and make four incisions, perpendicular cuts (an X) from the base of each brinjal, taking care the stem end is intact.
2. Soak them in a bowl of cold water with 1 tbsp salt to prevent discoloration. Keep aside.
3. In a kadai pour oil to deep fry.
4. When the oil is hot, drain the brinjals.
5. Deep fry the brinjals for about 3-4 minutes until they are tender and 80% cooked.
6. Gently remove them in a platter and keep aside.
7. Heat a non-stick frying pan at medium heat, dry roast the coconut, sesame seeds, khus khus, peanuts, coriander seeds and cumin seeds, all one by one separately until it start giving good aroma.
8. Do not burn the spices.
9. Once cool, rub off the skin of the peanuts.
10. Grind them all to a smooth paste by adding water and keep aside.
11. Now heat 1/4 cup oil in a kadai.
12. Add all the `baghaar ingredients`.
13. Once they splutter add the finely chopped onion and fry until they turn soft.
14. Now add the ginger-garlic paste, salt, red chilli powder, turmeric powder and cook for another 2-3 mins.
15. Add the paste, tamarind pulp, 3/4 cup water and give it a stir.
16. Now add the fried brinjals, stir and close the lid.
17. Cook for another 20-25 mins or until the oil oozes out by stiring frequently over a medium flame.
18. Finally garnish with freshly chopped coriander leaves.
19. Serve with pulao or biryani or roti or naan.

FISH SANDWICH

Servings : 4
Time Taken : 15-30 mins











Method

1. Boil the boneless fish, drain out all the water but retain the water. Mash the boiled fish and place in a mixing bowl. Add mix 2 tbsp. of the fish stock which has been retained.
2. Also mix in the remaining ingredients.
3. Now, heat the ghee in a non-stick pan and fry for only 2 mins.
4. Remove and place again in a dish and your mixture is ready.
5. Spread butter on the bread slices. Spread the fish mixture on one slice and cover with a buttered slice of bread. This will make three fish sandwiches in all.

QUICK PRAWN RECIPE

Juicy king prawns in a spicy tomato sauce - a perfect quick supper from Anna Richardson

Serves 2 

Ready in under 15 mins

214 kcal per portion

INGREDIENTS

• Mild cooking oil spray
• 2 tbsp medium or balti curry paste
• ½ medium onion, finely sliced
• 1 tbsp mango chutney
• 4 ripe tomatoes, quartered
• 200g (about 20) cooked and peeled frozen king prawns, thawed
• 100g pack (3-4 good handfuls) baby spinach leaves

Method

1. Place a large non-stick frying pan or wok over a low heat and add the curry paste and onion. Cook together over a medium heat for 3 minutes, stirring regularly until the onion is softened.
2. Add the mango chutney, tomatoes and 200ml cold water, and bring to a simmer. Leave to bubble for 4-5 minutes, stirring occasionally until the tomatoes are soft but holding their shape and the liquid has reduced by half.
3. Scatter over the prawns and spinach leaves. Stir-fry for 2-3 minutes or until the prawns are hot and the spinach is softened. Serve in warm, deep bowls.

FISH CURRY

The Fabulous Baker Brothers prove you don't need hours to throw together a tasty, authentic curry

Serves 2-4

INGREDIENTS

• 100g white fish such as sea bream or red mullet, diced
• 4 scallops
• 8 tiger prawns, raw and peeled
• 1 tsp each of cumin, coriander, and garam masala, plus an extra pinch of each for the fish
• ½ tsp turmeric and ground ginger, plus an extra pinch
• Good glug of groundnut oil
• 3 cloves garlic, grated
• 1 knob of fresh ginger, peeled and grated
• 1 green chili, chopped
• 1 onion, sliced
• 8 curry leaves
• 400g can chopped tomatoes
• ½ x 400g can coconut milk
• Squeeze of lemon
• Pinch of sugar (optional)
• 1 bunch fresh coriander, roughly chopped
• 2-4 dollops of natural yoghurt
• Chapattis, to serve

Method

1. In a bowl rub the fish and seafood with a pinch of each spice and some salt then set aside.
2. Heat a large pan, then add the oil and quickly fry the garlic, ginger and chilli. Add the spices and fry for a few minutes until fragrant.
3. Add the onion and gently fry until soft before adding the curry leaves and some salt and pepper. Stir in the tomatoes and simmer for 5 minutes, then pour in the coconut milk and simmer for an extra 15 minutes.
4. Taste the curry - it may need a squeeze of lemon and a pinch of sugar. Also season to taste with salt and pepper.
5. Heat a frying pan until hot and add another glug of oil. When it's really hot brown the fish off quickly, only turning once so the fish doesn't break up. Add to the curry sauce and very gently fold in.
6. Simmer for another couple of minutes then stir through the coriander. Spoon into bowls, top with a spoonful of yoghurt and a more coriander and serve with chapattis.