This warm, fragrant curry is a perfect week night meal. Using the produce of late summer to make it an almost one dish meal –
eggplant gives the dish silkiness and zucchini adds pops of crunchy texture. For a complete meal, serve over steamed rice.
Creamy Fish, Eggplant & Zucchini Curry
Any firm white fish fillets can be used – on this occasion I used Blue Moki.
1 cup natural yogurt
2 tsp ground turmeric
500 g firm white fish fillets, cut into large pieces
1 onion, chopped
2 garlic cloves
2 tsp grated fresh ginger
1 tsp ground coriander
1 tsp garam masala
1 medium eggplant, cubed
2 medium zucchini, diced
sea salt and freshly ground black pepper
chopped fresh coriander, for scattering
1 Place yogurt and turmeric in a bowl and mix to combine. Add fish and mix to coat. Set aside to marinate while preparing and
cooking the rest of the dish.
2 Place onion, garlic, ginger, ground coriander and garam
masala in a food processor, with a little water (start with about ¼ cup), and process to make a paste, adding a little more water, if
3 Place onion paste and a little oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes. Add eggplant, mix well to combine, cover and cook, stirring
occasionally, for 15-20 minutes or until eggplant softens.
4 Add zucchini, cover and cook, stirring occasionally, for 10 minutes or until zucchini is tender.
5 Stir in fish mixture and cook, stirring occasionally, for 4-5 minutes or until fish is cooked. Season to taste with salt and black pepper. Serve scattered with fresh coriander.
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Yogurt: Origin Earth – Havelock North; Onion, garlic, eggplant, zucchini: Krismaw Gardens– Hastings; Coriander: JJ Organics – Napier; Store Cupboard Ingredients: vegetable oil, turmeric, ginger, ground coriander, garam masala, sea salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other fish using summer produce you might like to try: