Vegetarian Fish Curry /Eggplant Curry – Bengali Style

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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
Category: Veg Curry

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 Cloves
1/2 Tsp.
Mustard Seeds
Pinch of
1/2 Tsp.
Kalonji/ Onion Seeds
2 Whole Dried
Red Chili
2 Green
Chilies Slits
1 Tsp. Ginger
1 Medium
Onion, Chopped
1/2 Tsp.
Turmeric Powder
1/2 Tsp. Red
Chili Powder
1 Tsp.
Coriander Powder
Salt to Taste

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
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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