Fish and Aubergine Coconut Curry

Method

Make it happen

1. 01

   Warm the oil in a deep saucepan and cook sliced onion over medium heat for 6 minutes until softened.

2. 02

   Add garlic, ginger, coriander and turmeric for 1 minute, then pour in coconut milk and water with salt; simmer the sauce gently for 8 minutes.

3. 03

   Roast diced aubergine tossed in extra oil at 200°C fan for 20–25 minutes until tender.

4. 04

   Add roasted aubergine to the warm coconut sauce, then poach fish gently for 7–9 minutes until opaque and cooked.

5. 05

   Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.

6. 06

   Taste, adjust the seasoning and spoon the hot curry over the rice to serve.