In my previous post I had promised to share a recipe using leftover fish gravy. I had some viral fish gravy (click here for recipe) left out without any fish pieces in it, which I refrigerated for next day's use. As some of my readers would have known, I hate wasting food so I had an idea to re-use the delicious leftover fish gravy. The next day I made kathirikkai puli kulmabu / brinjal tamarind curry, using this leftover fish gravy which came out really tasty and spicy. The brinjal slices blended well with the gravy and tasted so good. You can use any leftover fish gravy for making this curry, but see that there are no fish pieces in it. If there are any fish pieces make sure to pick it out of the gravy, because during the preparation we will have to boil the gravy for a longer time, during which the fish pieces may break and dissolve in the gravy. The preparation is so simple and helps you to make a very delicious and spicy gravy in minutes. Serve with hot rice along with appalams/papads and enjoy the flavors in it. Try it out and you will be very satisfied with the result.
For my other recipes using leftover click here!!
- Leftover fish gravy - 2 cups (I had fish gravy leftover without any fish pieces in it, use any leftover fish gravy for preparing this kathirikai puli kulambu) Click here for fish gravy that I used.
- Brinjals/Eggplants - 4 medium sized (I used violet brinjals)
- Big onions - 1/2 (or) Shallots - 3
- Red chilli powder - 2 spoons
- Curry leaves - Less than a handful (Optional)
- Mustard - 1/4 spoon
- Salt - As per taste
- Gingelly oil - 5 to 8 spoons
- 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.
TIP 5: I used leftover Viral fish gravy (click here for recipe) you can use any fish gravy.
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 :)
Linking this recipe to Anu's SIC Series Event