Neutral
:
+0 / -0
0 rank
Brinjal and Dryfish Pahi (A Sri Lankan Curry)
Ingredients:
Two large Brinjals
Enough oil for deep frying
10 small pieces of fried dryfish
Two large onions
Two large Tomatoes
2 cloves of garlic
1 tablespoon of good vinegar
salt to taste
1 tablespoon mustard powder
crushed chillies
Method:
Slice finely the brinjals and deep fry them.
Fry finely chopped onions and garlic. Add
them to brinjal. Mix mustard powder, vinegar
salt, crushed chilles together to make a
paste. Turn over the fried brinjals, onions
in this mixture. Add fried dryfish and mix
well. Chop tomatoes in blocks and mix in the
brinjal mixture. If necessary you can add
chopped green chillies into this.
Can be stored refregarated for a week.
|
Linear Mode
