Thai Plaice & Aubergine Curry

This is a nice midweek meal that I put together a few nights ago. Aubergine and coconut milk seem to go so well with fish. You can use any white fish you like for this dish - I think it would work with most. I used plaice as it was what I had and it was lovely. 

Yes, I know coconut milk is a little indulgent and fattening, but you can use the half fat version if you prefer. For me - I prefer the full fat one as I rarely have it so its a treat!

Ingredients:

2 large plaice fillets, skin removed
3 tbsp. oil
1 aubergine, cut into large dice
1 onion, roughly chopped
4 cloves garlic
1 inch piece ginger, chopped
2 birds eye chillies, sliced
6 curry leaves
1 tbsp. madras powder
1 tbsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
1 tomato, chopped
200ml coconut milk
200ml vegetable stock
fresh coriander leaves

Method:

Slice the fish thickly and put into a zip lock bag with the flour. shake gently to coat. Fry in 1 tbsp. oil until golden and put to drain on some kitchen paper. Set to one side. Clean the pan and add a second tbsp. oil. Cook the aubergine for about 8 minutes until browning and put on a separate plate with kitchen paper. Set to one side

Puree the onion, garlic and ginger in a mini blender and fry in the remaining oil for 5 minutes on a medium heat until softened and beginning to dry out. Add the chillies and curry leaves and cook for a further minute.

Add the spices and tomato and stir well. Now add the coconut milk and combine. Cook for 5 minutes before adding the stock. Leave to cook gently on a medium heat for another 10 minutes.

Gently stir in the cooked aubergine, followed by the fish. Taste to check for seasoning. You can add a little salt and pepper.

Serve with white rice and garnish with the fresh coriander. Enjoy!

If you like you can make the Madras spice yourself. This recipe here makes enough for about 2-3 different meals and keep well in a sealed jar.