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Aubergine in Creamy Coconut Sauce with fish poached in masala-spiced coconut milk. An easy, comforting curry that’s perfect with rice.
Aubergine in Creamy Coconut Sauce with poached fish. Try this simple, comforting curry tonight.
If you’re looking for a cozy, flavorful dinner that feels special without being fussy, this aubergine in creamy coconut sauce is it. The aubergine cooks down until silky, and the fish poaches right in the sauce, soaking up all the spices. It’s the kind of meal that tastes like comfort food but also feels a little fancy.
Why You’ll Love Aubergine in a Creamy Coconut Sauce
- Perfect with basmati rice and a quick mango salsa
- The aubergine turns soft and buttery in the sauce
- The fish stays tender and never dries out
- Coconut milk makes it rich but not heavy
- You can adjust the heat to your taste
Comfort food: Aubergine in creamy coconut sauce, perfect for a weeknight dinner
Print
Aubergine in Creamy Coconut Sauce with Poached Fish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 portions depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
Aubergine/eggplant in Creamy Coconut Sauce. Rich, flavorful, and ready in 40 minutes.
Ingredients
- 3 Tbsp olive oil or as needed
- 2 medium onions, finely chopped
- 1 tsp whole coriander seeds
- 7 curry leaves
- 4 large aubergines/eggplant, peeled & cubed
- 1 tsp ginger-garlic paste
- 2 1/2 Tbsp fish masala (Indian spice mix)
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp coriander masala
- 1/2 tsp salt (adjust to taste)
- 1/4 cup spring onion, finely chopped
- 1/2 cup fresh cilantro (Dhania), chopped
- 8 pieces firm white fish (like hake, cod, or tilapia, or your own preference)
- 1 can of coconut milk
Instructions
- Heat olive oil in a large pot. Add onions, coriander seeds, and curry leaves. Cook until soft and lightly golden.
- Stir in ginger-garlic paste. Let it cook for a minute.
- Add aubergine cubes.
- Braise about 7–8 minutes, stirring now and then.
- Mix in fish masala, turmeric, garam masala, coriander masala, and spring onion.
- Add ½ cup water, cover, and cook until the aubergine softens.
- Pour in coconut milk. Stir well.
- Gently place fish pieces on top. Spoon some sauce over without breaking the fish.
- Sprinkle chopped cilantro, cover with a lid, and let the fish poach gently on low heat for 7–8 minutes until cooked through.
- Taste and adjust salt. Serve hot with basmati rice.
Notes
Prepared, posted and tried, and tested by Nazley
Aubergine in Creamy Coconut Sauce with fish poached on top
Aubergine in creamy coconut sauce brings together silky aubergine, fragrant spices, and tender fish gently poached in coconut milk. It’s rich, comforting, and balanced with just enough heat. Served with rice and a touch of mango salsa, it makes a meal that feels both hearty and special.
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