Fish curry

Coconut - Part 3.

An all-time favourite.

Ingredients (serves 4):
1 tbsp olive oil
2 red snapper fillets
4 tbsp fish curry powder
2 tbsp water
1 big onion, peeled and cut into chunks
2 cloves garlic, peeled and crushed
2 carrots, cut into chunks
1/2 cup curry leaves
1/2 tsp coriander powder
1 tsp ginger powder
3 cups water
2 medium eggplants, halved and cut into 3cm pieces
1/2 tsp salt
1/2 tsp pepper
1/2 cup fresh coconut milk
10 cherry tomatoes, halved
1/2 cup fresh coriander leaves

Method:
1. In a pot, heat the olive oil and saute the fillets for 5 minutes on each side. Remove and set aside. Mix the curry powder with 2 tbsp water to form a paste. Set aside.
2. Heat the oil again and saute the onion, garlic, carrots, curry leaves, coriander powder and ginger powder over medium heat until fragrant.
3. Add the curry paste and stir-fry for 5 minutes. Add the water, eggplants, salt and pepper and leave to boil on high heat for 15 minutes.
4. Once the curry thickens, add the fillets and cook for 10 minutes. Add the coconut milk and simmer for another 2 minutes. Garnish with cherry tomatoes and coriander leaves before serving.

Tips:
Cook curry the day before and keep it in the fridge. While reheating, add the coconut milk when it starts to boil.

Recipe source: Simply Her magazine (Jul 2008)