Aubergine in a creamy coconut sauce. Topped with fish poached in the creamy sauce.
2 medium-size onion finely chopped
1 tsp whole coriander seeds
7 curry leaves
4 large Aubergine (peeled and cubed)
Salt to taste
1 tsp ginger garlic
2 1/2 Tblspn Fish masala
1/2 tsp turmeric
1 tsp Garam masala
1 tsp Coriander masala
1/4 cup Spring onion finely chopped
1/2 cup finely chopped dhania
8 pieces of fish (washed and any choice of fish)
1 can coconut milk
I used coconut powder mixed in 1 1/2 cups hot milk.
Braise onion with coriander seeds and curry leaves in olive oil. Add ginger garlic.
Light in color. Then add Aubergine. Braise for 7 mins. Then add all spices. And spring onion. Add 1/2 cup water and cook till thick.
Add coconut milk or coconut powder mix. Stir well. Then place the fish on top, spoon the sauce over the fish. Do not break the fish. Sprinkle with dhania and close the lid. Poach till sauce is thick and fish is done about 7/8 mins on low heat.
Serve wih basmatic rice, mango salsa.
Spices can be adjusted in the recipe to your taste buds. Masala one can purchase at a Spice shop. I used proper Indian Fish Masala. It is a bit spicey. So adjust it.
Prepared, posted and tried, and tested by Nazley Ally