Fish, Eggplant & Potato Curry

Fish, Eggplant & Potato CurryThe appearance of eggplant is a sure sign that summer is on the way and while the eggplant that tempted me the other day are not Hawke’s Bay grown they are New Zealand grown so are a
reasonable price as compared to those which we see during winter which are imported and can be extremely expensive – I have seen them at $6 each, needless to say they never make it into my
shopping basket.

Fish, Eggplant & Potato Curry

I usually just serve this with a steamed green vegetable, but you could spoon it over steamed rice.

Serves 4

1 tbsp turmeric
sea salt
500g firm white fish fillets of your choice cut into bite-sized pieces
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 large onion, chopped
2 tbsp grated fresh ginger
vegetable oil
¼-½ tsp chilli powder, or to taste
1 tbsp ground coriander
500g potatoes, scrubbed and cut into wedges
1 medium eggplant, chopped
a good handful of fresh coriander, chopped

1              Place 1 tsp turmeric and a good grind of salt in a bowl and mix to combine. Add fish and toss coat. Cover and set aside while preparing other ingredients.

2              Place cumin and mustard seeds in a small bowl, pour over warm water to just cover and set aside to soak for 10 minutes. Place seed mixture, onion and ginger in a food processor and process to make a thick, smooth paste – adding a little more water, if necessary.

3              Heat a large frying pan over a high heat, add a good splash of oil, reduce heat, add fish and cook for 2-3 minutes each side or until crisp and golden – the fish does not need to be cooked right through at this stage. Remove fish from pan and set aside.

4              Add onion paste, remaining turmeric, chilli powder and ground coriander, cover and cook, stirring occasionally, for 4-5 minutes or until fragrant. Add eggplant and ½ cup water, mix to
combine, cover and cook, stirring occasionally, for 15-20 minutes or until eggplant starts to collapse and forms a thick sauce. Add
potatoes, cover, bring to simmering and simmer, stirring
occasionally, for 15-20 minutes or until potatoes are tender.

5              Add fish to sauce, mix gently to combine, cover and cook, for 3-4 minutes longer or until fish is cooked through. Season to taste with salt. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Onion, potatoes: Krismaw Gardens – Hastings; Coriander: JJ’s Organics – Napier; Eggplant: Fresh Pic – Clive; Store Cupboard Ingredients: salt, turmeric, cumin seeds,
mustard seeds, ground coriander, ginger.

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 recipes using eggplant that you might like to try:

Harissa Eggplant & Potatoes with Cumin Yogurt

Harissa Eggplant & Potatoes with Cumin Yogurt

Eggplant Caponata

Eggplant Caponata

Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander Stew

 

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