Mauritian Fried Fish & Eggplant Curry

Cook Time 45 minutes

Servings 4-6

Ingredients

Fried Fish

1 - 1.5kg whole fish, cleaned, scaled

Salt and pepper, to taste

Cornstarch, to coat

Vegetable oil, to cook

Eggplant Curry

Vegetable oil, to cook

1 large eggplant, cut into cubes

1 medium onion, sliced

10 curry leaves

1 tsp minced garlic

1 tsp minced ginger

3 tbsp of mild Indian curry powder

100g tinned chopped tomatoes

100ml coconut milk

Fish sauce, to season

Brown sugar, to taste

Coriander leaves, to garnish

Spring onions, sliced, to garnish

Method

Season the eggplant with salt and pepper, then fry in a hot pan with a little oil, until browned around the edges. Remove and set aside.

In the same pan, add more oil than sauté the onion, curry leaves, garlic, and ginger over medium heat for about 2 minutes until fragrant. Mix the curry powder with a little warm water to form a paste, then stir it into the pan.

Add the chopped tomatoes and ½ cup of water, cover, and cook until the tomatoes break down into a creamy sauce, adding more water in 100ml intervals if it starts to dry out.

Add coconut milk and season with fish sauce and brown sugar, to taste. Return the cooked eggplant to the pan, and simmer for a few minutes. Keep the curry warm while you prepare the fish.

Pat the fish dry and make three 1cm - deep incisions on each side. Season with salt and pepper, then coat evenly with cornflour. Heat oil in a deep pan or wok and fry the fish until golden brown and cooked through, about 5-8 minutes per side.

Drain on paper towels, transfer to a serving dish, and ladle the eggplant curry over the top. Garnish with coriander leaves and sliced spring onions, and serve with basmati rice, faratas, pickles, or chutneys for a classic Mauritian meal.