Brinjal Salad

Brinjal Salad

This is another dish shown to me by a lovely lady called Shayamala in her kitchen in Kandy, Sri Lanka. 

My husband absolutely loved it, and I have tried to recreate the recipe as best I can, from my scribbled notes while watching Shayamala cook 5 different dishes at the same time.

Serves 2

Preparation Time:  .
Cooking Time: .

1 medium aubergine, diced.  1 spring onion, finely chopped
Little white vinegar (Colmans coconut toddy vinegar)  1/2 green chilli, sliced
Pinch salt  1 teasp ground black pepper
Pinch turmeric  1 teasp sugar
1 cup white fish  1 tomato, chopped
Juice of 1 lime + 1/2 teasp lime   1 teasp cashew nuts
1 small red onion, very thinly sliced   


Mix the aubergine, vinegar, salt and turmeric in a serving bowl, and set aside for 10 minutes.

Heat a little oil in a frying pan, and fry the aubergine mixture on low heat for about 10 minutes.

Cut the white fish into small pieces. Marinade in a pinch of turmeric, salt and lime juice for 5 minutes, then deep fry gently for 10 minutes. The intention is to remove all moisture from fish, so it tastes quite chewy, almost like saltcod. Leave to cool.

Mix the sliced red onion, spring onion, green chili and black pepper in a bowl.

Add 1/2 teaspoon of lime juice, 1 teaspoon of sugar and a pinch of salt to the bowl, followed by the chopped tomato.

Fry the cashew nuts, leave to cool then chop.

Add the cashew nuts and aubergines to the bowl and mix, then add the fish and mix.