Fish and eggplant may sound like a bizarre combination, but trust me, it really works.
I love this curry of my mother’s. She made a big pot of it for me when my daughter was a newborn. I was constantly ravenous as I was breastfeeding around the clock then and I remember eating large bowls of this curry throughout the day and night.
Serve it with plain rice for a rich, hearty and sustaining meal.
INGREDIENTS
1 can John West pilchards in tomato sauce
1 onion, sliced
2 medium-large eggplants
1 tomato
1 garlic clove, minced
1 tablespoon fish curry powder, mixed with small amount water
1 cup water, plus extra
1 tablespoon white vinegar
1 tablespoon vegetable oil
METHOD
Heat vegetable oil in a fry pan and fry the onion until soft. Add curry paste and fry until it begins to leave the side of th epan.
Pour in one cup water and add sliced eggplant and tomato to dish. Simmer for 15 minutes.
Add canned fish and salt, garlic and vinegar. Heat through gently (don’t mix or stir) and then transfer to a serving bowl.
