Saturday, 28 July 2012

fish and aubergine curry

Getting the victim to eat fish is no mean feat, so I tried again with a kind of Malayan fish curry (curry mix provided by globe trotting mate, so it is the genuine article).  I have made something similar before - but this time I used more authentic ingredients.  So - rice in usual way - and chopped and sauteed in peanut oil onion and garlic - added grated ginger and good shake of curry mix.  Then added celery and sauteed until until soft.  Then added chopped aubergine, courgette and red pepper and a can of coconut milk.  Simmer gently for 20 minutes or so, until vegetables are nearly done.  Then added bite sized chunks of haddock, and some good old frozen peas.  Lid on, simmer again for about 10-12 minutes.  When fish is cooked dinner is done.  Check for seasoning, squirt on lime juice and jobs a good 'un.  Victim ate it, but didn't say much. I liked it (and I don't like aubergine that much).  It was half fat coconut milk, so hopefully not too calorific, and fish is good for a person - however resistant!

1 comment:

  1. This sounds really delicious and something new to try. love fish and chips, Thank you for sharing this.



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