Creamy Fish, Eggplant & Zucchini Curry

Creamy Fish, Eggplant & Zucchini CurryThis 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.

Serves 4

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
vegetable oil
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
necessary.

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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other fish using summer produce you might like to try:

Fish Tacos with Red Capsicum Salsa

Fish Tacos with Red Capsicum Salsa

Creamy Fish & Red Capsicum Curry

Creamy Fish & Red Capsicum Curry

Marinated Sweet & Sour Fish

Marinated Sweet & Sour Fish

 

5 thoughts on “Creamy Fish, Eggplant & Zucchini Curry”

Comments are closed.