Add the curry powder, coriander and cumin. The fish must be fresh. This recipe is shared during many family dinners in Mauritius, the traditional fish and aubergine curry or Cari Poisson, as it is called. Add the stock, coconut milk and palm sugar and bring to a simmer. Add the eggplant, tomatoes and celery. Perfect for a weeknight dinner and parties. Fish With Eggplant Caponata Sauce If you're looking for a weeknight recipe inspiration, look no further. Cook until fish starts to become tender, then … If you are looking for a meatless option for a comforting curry, this eggplant and zucchini curry may be the solution. It is easy, tasty and has seasonal ingredients for a great result. I just made this recipe for the first time this evening. Add the fish and Get every recipe from East by Antony Suvalko Steaks or fillets work well, but use white fish … As written, the recipe would be extremely bland, but as suggested in the comments, I added cumin (seeds with the onions and ground with the curry powder), garlic, fresh ginger, and I … Curry usually means a lot of time and effort to get that amazing yellowish cream that we all love — I’m talking to all my curry … This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal. Fish With Eggplant Caponata Sauce: delicate white fish is paired with a robust roasted eggplant caponata sauce. This Fish With Eggplant Caponata Sauce is not only delicious but robust, delicate and easy to make. Eggplant Podi Curry Recipe| South Indian Lunch Recipes Tomato Blues mustard seeds, dry red chilies, turmeric powder, pepper corns and 11 more Smoked Salmon Fish Curry (South Indian Fish Curry with a … Cook until eggplant starts becoming soft. I am glad I read the comments! In true fashion it is eaten with chutneys, salad, faratas or rice and pickles. Add the fish, coconut milk, and then season. After about 3-4 minutes, add water or fish stock. Fish and eggplant green curry recipe by Antony Suvalko - In a large saucepan over medium heat, cook the curry paste in the oil, stirring, for 2–3 minutes or until fragrant. With cubes of creamy eggplant studded with spices and caramelized aromatics, you'll want to save a bit of naan to sop up every last bit of curry.