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Рецепт Kathirikkai Puli Kulambu Made From Leftover Fish Gravy
by Divya Pramil

Take the leftover fish gravy from refrigerator and let it sit outside until it reaches room temperature.

Meanwhile, chop brinjals into thin slices lengthwise and put them into a bowl filled with water and set aside. (Putting brinjals in the bowl of water helps to avoid browning)

Chop onions and set aside.

Heat a wok/pan add oil and after it heats up add mustard and curry leaves and let it splutter.

Now add chopped onions and saute well until it turns translucent.

Then add the brinjal slices (see that there is no water) and saute well for a minute.

Add red chilli powder and salt and saute well on a low flame, add more oil if needed.

When the brinjal slices seems well cooked remove from flame. It may take atleast 5 minutes.

Now add these sauteed brinjals to the gravy and stir well.

Keep the gravy pot on flame and let it boil well for 5 to 10 minutes on low flame. See that the brinjal slices gets mixed well with the gravy.

When oil seperates from the gravy remove from flame and serve.

TIP 1: Pick out all the bones and fish pieces if any before preparation. Otherwise it will get dissolved in the gravy and the bones will cause discomfort while eating.

TIP 2: Make sure that the brinjal is cooked well before adding it to the gravy. After adding the brinjals to the gravy cook it well so that the brinjal absorbs the gravy flavors and vice-versa.

TIP 3: After taking the gravy from the refrigerator leave it outside until it reaches room temperature then heat it. Never heat the gravy immediately after taking it out from the refrigerator, if done so it will spoil the taste of the gravy.

TIP 4: Add some water to the gravy if needed.

Spicy and Delicious Kathirikai Puli Kulambu made from leftover fish gravy is now ready!! Its really very easy to make and tastes really good!! Try it when you have leftover fish gravy am sure you will enjoy it :)