Fish and eggplant curry
serves
4
Fish and eggplant curry
“The ripe eggplant laps up this light and fragrant curry.” - Shannon Bennett.
Ingredients (17)
- 2 tbs rice bran oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 2 sprigs curry leaves
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1-2 dried red chillies, finely chopped
- 1 large eggplant (about 500g), cut into 5cm pieces
- 500g tomatoes, chopped
- 2 cups (500ml) vegetable stock (or water)
- 600g firm white fish, cut into 4cm pieces
- 1 cup (firmly packed) torn kale leaves
- Juice of ½ lemon, plus wedges, to serve
- ½ cup coriander, coarsely chopped, plus sprigs to serve
- Steamed rice, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat oil in a wide saucepan over medium heat, add mustard and cumin seeds and cook for 1 minute or until seeds start to pop. Add curry leaves, turmeric and garam masala, cook for 1 minute or until fragrant, then add onion, garlic and chilli and cook for 5 minutes or until onion is soft. Add eggplant, tomato and stock, bring to the boil and cook for 5 minutes or until tomato starts to break down.
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2.Add fish, reduce heat to medium-low, cover and cook for 3-4 minutes until fish is just cooked through, adding kale in the last 2 minutes.
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3.Set aside covered for 2 minutes, then gently stir in lemon juice and coriander. Top with coriander sprigs and serve with rice and lemon wedges.
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