Fish and Aubergine Curry

Here is our first recipe for the blog:
This is more of a Mauritian dish with Indian influences rather than Chinese.

We ate this on 17th June 2011

Fish and Aubergine Curry

Ingredients:
Fish (in this case, snapper) 1 1/2 pounds
1 Large Onion (chopped)
2 Cloves Garlic sliced)
Vegetable Oil (2 tablespoons)
Curry powder (4 tablespoons)
Curry leaves (2 stalks - very important)
Tomatoes (1 can or 2 large fresh tomatoes chopped)
1 Aubergine (sliced)
Coriander (handful)
How to make it:
Make sure fish is scaled (ask your fish monger to do this).
Cut fish into fat slices.
Shallow fry fish, 4 mins each side.
Add onion and garlic while frying, make curry paste by mixing the curry powder with a little bit of water then add it to the fish with the tomato, curry leaves and aubergine.
Mix together for awhile.
Cover and simmer for 15 to 20 mins on low heat.
If the sauce is too thick then add more water.
Mix in the coriander but save a little bit as a garnish.
Serve with rice.