This is a popular fish and aubergine curry from the islands of Mauritius. It is served with rice or roti
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | African |
| Diet | Other |
| Preparation | Moderate |
| Calories | 484 |
| Fat | 23.9g |
| Saturates | 3.4g |
| Protein | 51.4g |
| Carbs | 13.7g |
| Sugars | 4.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPat dry the fish then season it with 1 teaspoon of salt and evenly coat in the corn flour.
Heat the oil in a pan over a medium heat. Once hot add the fillets. Fry until they turn a golden brown colour. Drain the fish on a paper towels to remove all the excess oil and set aside.
Using a sharp knife, halve and score the flesh of the aubergines. Season with 1 teaspoon of salt then fry in the same oil. Drain the aubergine on paper towels and set aside.
In a bowl, mix the curry powder, turmeric, cumin, coriander, paprika and a pinch of salt.
Finely chop the onion. Crush the garlic and grate the ginger. Dice the tomatoes. Slice the green chilli.
Heat the oil in a large pot over a medium heat. Add the onion and sauté until it becomes translucent. Add the garlic and ginger to the pot. Sauté for a further minute until fragrant. Stir in the tomatoes and green chilli. Cook for a few minutes until the tomatoes soften. Add in the curry leaves along with the water and stir well.
Gently place the fried fish and aubergines into the pot, making sure they are submerged in the liquid. Bring the mixture to a simmer. Reduce to a low heat, cover the pot and allow the curry to cook for approx. 15-20 minutes, or until the fish is cooked through and tender. Add in the prawns and cook for 5 minutes to warm through. Taste the curry and adjust the salt, if necessary.
Remove from the heat and serve sprinkled with microgreens.
