Description
Aubergine/eggplant in Creamy Coconut Sauce. Rich, flavorful, and ready in 40 minutes.
Ingredients
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- 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
