Fish & Eggplant Curry Recipes

Fish & Eggplant Curry

Ever thought to yourself, “Aah! I need purple in my life!”? Then eggplant is the perfect vegetable for you! Purple on the outside with the goodness of white-green vegetables on the inside! It's like a big veggie version of an Easter egg! Well, maybe not enough.

Eggplant is also known as Eggplant and Brinjal. An interesting anecdote from, Our Vegetable Travelers, about the origin of the eggplant is that during the 16th century the Spaniards referred to the eggplant as Berengenas which means "Apple of love" because they thought it had extraordinary love potion properties, while botanists in Northern Europe referred to eggplants as "crazy apples" because they believed that eating them would drive a person crazy! It is a good thing that we live in a time when we can now be sure that it is actually a nutritious vegetable, providing fiber, vitamin C and iron and most definitely not the above.

Eggplant is absolutely delicious once cooked! And a great alternative to just grilling eggplant is to make Fish and Eggplant Curry. As many can vouch for, hot curries can end in tears, literally. This recipe makes for a mild-medium flavored curry; however you can adjust it by adding more or less curry paste according to your taste!

Fish & Eggplant Curry
Ingredients:
2 tablespoon olive oil
1 onion
2 tablespoon curry paste
1 cup water
1 eggplant
2 fish fillets e.g. bream
100 ml coconut milk
salt and pepper

Methods and Steps to Make Fish & Eggplant Curry:
Steps 1.
Cut the eggplant in half lengthwise then in half again, then cut about 1 inch thick and set aside.
Steps 2.
Cut the onion into quarters and then put it in a good processor to make a fine chop. (This will give the curry its thickness).
Steps 3.
Add the olive oil to a shallow skillet and cook the onions for 5-10 minutes over medium-high heat or until you can smell the strong onion aroma.
Steps 4.
Add curry paste and mix well. Add water and bring to a boil.
Steps 5.
Once boiling add the eggplant, cover and simmer for 10-15 minutes or until the eggplant is soft, Stir occasionally to ensure the eggplant cooks evenly.
Steps 6.
This also allows the eggplant to absorb the Broth - that's Malay for gravy or sauce! Cut the fish fillet into 1-inch-wide strips, then add the fish and stir.
Steps 7.
Add coconut milk, salt and pepper. Cover for about 7 minutes or until the fish is cooked then stir and serve!

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