Olive oil
2 medium size onion finely chopped
1 teaspoon whole coriander seeds
7 curry leaves
4 large Aubergine (peeled and cubed)
Salt to taste
1 teaspoon ginger garlic
2 1/2 Tablespoon Fish masala
1/2 Tablespoon tumeric
1 Tablespoon Garam masala
1 Tablespoon 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 colour. 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 a low heat.
Serve wih basmatic rice, mango salsa.
Prepared, tried and tested by: Nazley Ally
