Fish and eggplant may sound like a bizarre combination, but trust me, this curry is fantastic.
When our daughter was due to arrive my mother came to stay with us in Shanghai. Every day she did the shopping and cooking and this was one of the dishes she cooked for us after our daughter was born. I remember wolfing it down for dinner and then eating another huge bowl at 2am after a lengthy breastfeed.
This Fish & Eggplant Curry is super easy to make and incredibly rich, hearty and sustaining. Sardines are high in omega-3s and calcium and low in mercury. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese, as well as all the B vitamins, so this curry really does make you feel very good.
I love eating curry in cooler weather as it warms up your bones from the inside, but I also like eating it in summer, as it reminds me of eating curry in the sweltering humidity of Malaysia.
Serve it with plain rice and pappodams for a simple, everyday feast.
