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Smoked Eggplant Niramish with Kitchari and Spiced Fried Fish
Recipe by Kishwar Chowdhury
Savour this Bangladeshi flavour-bomb with a myriad of aromas.
- Steps
- Ingredients
Ingredients
Roasted Vegetable Niramish
Niramish Temper
Khichuri
Khichuri Temper
Dry Spiced Bream
Smoked Eggplant Bhorta
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Steps
- Preheat oven to 200°C.
- For the Roasted Vegetable Niramish, place vegetables onto a large lined roasting tray. Toss in grapeseed oil, spices and salt. Cover with foil and roast for 35-40 minutes.
- When vegetables are almost cooked, prepare the Niramish Temper. Place the spices into a fry pan and cook until fragrant. Add the ghee, onion and ginger and cook until golden. Pour over the roasted vegetables and mix gently to coat well, squashing a few of the tomatoes and capsicums as you go to create a light sauce. Season to taste.
- For the Khichuri, place rice, lentils, spices and salt into a large saucepan of boiling water until very soft and all but a small amount of the water has been absorbed, about 30 minutes.
- Remove from the heat and beat vigorously to bind some of the rice-lentil mix so it is smooth to eat, with some texture.
- When the Khichuri is almost ready, prepare the Khichuri Temper. Place ghee into a hot pan over medium high heat.
- Add dried red chillies and cook until they lighten in colour. Add the cumin, nigella and fennel seeds. Cook for 1 minute then add shallot, garlic and ginger. Cook until deep brown in colour. Remove from the heat.
- Pour into the Khichuri and mix through, with a little extra ghee if desired and salt to taste.
- For the Dry Spiced Bream, combine ingredients except fish in a bowl. Trim the fish into even portions and rub with the marinade. Set aside to marinate for at least 20 minutes.
- Heat a large frypan over medium high heat. Add a thin layer of oil and when hot, add bream portions, skin side down, in two batches if needed. Fry until golden brown and flesh is almost translucent. Flip over and cook for 30 seconds. Remove from the pan and place onto a piece of foil. Fold over to cover the fish and to finish cooking and rest for 5 minutes.
- For the Smoked Eggplant Bhorta, place eggplants onto a wire rack over direct flames until charred on the outside and completely soft on the inside.
- Transfer to a colander and allow to cool slightly. Peel and discard the skin the place the flesh into a bowl. Add mustard oil, shallot, lemon and salt.
- Hold the dried chillies with tongs and ignite over an open flame for 10-15 seconds. Extinguish the flame, cool slightly then crush into the eggplant flesh. Add coriander and season to taste.
- To serve, place dishes into serving bowls and place onto a large platter. Garnish with lime wedges.
