Fish Curry with aubergine and peppers

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I cooked this over the weekend, yum, yum, yum – there is nothing else to say…

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Ingredients

  • 3 pieces of firm white fish fillets
  • 1 Onion
  • 2 large tomatoes
  • 2 cloves garlic
  • 2 cm piece fresh ginger
  • Generous handful of fresh coriander
  • 1/4 green capsicum
  • 1/4 red capsicum
  • 1 small aubergine
  • 3 chillies
  • 2 tbsp desiccated coconut
  • 1 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • Juice of 1/2 lemon
  • 3-4 tbsp olive oil
  • 200 ml can coconut cream
  • 120 ml water

Method

Cut each fish fillet into 2-3 pieces. Cut onion, tomatoes into quarters. Place onion, tomatoes, garlic, ginger, coriander stalks, chillies, coconut, and spices into a food processor and blitz into a paste.  Cut aubergine into little cubes and capsicum into thin strips. Heat oil in a frying pan.  Fry aubergine in batches for 3 minutes till they slightly golden. Drain on a paper towel.  Heat oil in a deep pan, add paste and fry for 3 minutes until paste separates from oil.  Add coconut milk and water and bring to boil. Add aubergine, and capsicum and fish  Lower heat and cook uncovered for 5-7 mins.  Add lemon juice  and season to taste.  Garnish with chopped coriander leaves.  Serve with rice.

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