Fish and Aubergine Curry
Serves: 1. Prep and Cook: 25 – 35 min.
INGREDIENTS:
Curry paste mix:
- 1/3 teaspoon garlic paste
- 1/3 teaspoon ginger paste
- 1/3 teaspoon chilli paste
- 1/3 teaspoon ground coriander
- 1/3 teaspoon turmeric powder
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fish sauce
Other ingredients:
- Oil for frying (not olive oil)
- 40g onion (I used spring onion – discarding the leaves)
- 100 – 120g aubergine
- 1 medium ripe tomato or 100g chopped tomato (tinned or carton)
- 50 ml of water
- 100-120g firm white fish (skinned and deboned)
- Coriander or parsley leaves to garnish.
METHOD:
- Mix the 7 ingredients for the curry paste in a bowl and put to one side.
- Finely slice the onion.
- Roughly chop the fresh tomato.
- Cut the aubergine into 1 cm cubes.
- Cut the fish fillet into 2–3 smaller pieces.
- Heat 2 teaspoons of oil in a large saucepan over a medium heat and fry the onion for 4 – 5 minutes until the onion becomes soft and starts to change colour.
- Now add the aubergine and fry for 2 minutes while stirring.
- Then add the curry paste mix and stir in, and continue frying for 2 minutes.
- Next, add the chopped tomato and water, give everything a stir and bring to a simmer, reduce the heat to medium-low, and leave to simmer for 5 minutes (you can cover the pan to stop the sauce from reducing too quickly).
- Now add the fish pieces, and gently press down so the sauce mix covers the fish.
- Bring to a simmer and leave for 3-4 minutes and the fish is just cooked.
- Garnish with coriander of parsley leaves.
